While Lounging Poolside...

by KRISTIN LUCIANO · June 19, 2009

    [Photo by U.S Potato Board]

    Grill This. With Father's Day June 21 (this Sunday in case you forgot), you know that your Dad is going to fire up the grill at some point in the day. In the event that he becomes a dictator over the Weber, you can entice him with this delicious recipe for a Trio of Grilled Potato Wedges with an Avocado Cilantro Dipping Sauce. Recipe is as follows:


    Potato Wedges:

    1lb. Russet Potatoes

    1lb. Sweet Potatoes

    1lb. Blue Potatoes

    1 tsp sea salt

    2 tsp. paprika

    1 tsp. black pepper

    1/2 tsp. garlic powder

    1/2 tsp. onion powder

    1/2 tsp chili powder

    2 tbs. olive oil

    Avocado Dipping Sauce:

    3/4 c. fat-free Greek yogurt

    1 ripe avocado, peeled and pitted

    2 cloves garlic

    1/4 cup lightly packed fresh cilantro leaves

    1/2 tbs. lime juice

    Salt & pepper to taste


    Potato Wedges:

    Wash and scrub the potatoes so all the dirt is removed

    Heat the grill to medium

    Cut the potatoes into wedges with a thickness of 1 inch

    Combine the salt, paprika, black pepper, garlic powder, onion powder, chili powder, and olive oil in a bowl

    In a mixing bowl, coat the wedges with the seasoning mixture

    Spray the grill with cooking spray and place the coated potatoes onto the heated grill

    Rotate the potatoes every 5 minutes, and cook until the potatoes are fork tender. Cook time is approximately 18 minutes. The sweet and blue potatoes will cook quicker than the russet potatoes.

    Serve hot with the Avocado dipping sauce

    Avocado Dipping Sauce:

    Using a blender, mix the yogurt, avocado, and garlic

    Hand mix in the cilantro and lime juice

    Add salt and pepper based on your taste

    If you have any favorite Hamptons food or drink recipe suggestions be sure to e-mail us at kristin@guestofaguest.com , we'd love to hear from you!