Grilled Potato Wedges

EVERYBODY LOVES FRIES and these are no from-the-freezer potato sticks! Spring is here and it's definitely time to get the grill fired up. These homemade steak "fries" are the kind that can complement any meaty main dish - from a titanic T-bone to a humble hamburger. They're great right off the grill and warmed over for tomorrow's lunch, so don't be afraid to throw a few extra potatoes in the pot. I usually use russet potatoes for these fries, but if you're up for something different, you can use sweet potatoes, too - prepare them in exactly the same way, but keep and extra vigilant eye on them on the grill. The higher sugar content of the sweet potatoes makes them burn more easily.

• 1 medium-large potato per person
• olive oil
• onion powder
• garlic powder
• cayenne powder (optional)
• salt

Wash the potatoes well, giving the skins a good scrub. In a large stock pot, boil the potatoes for 20-30 minutes or until they are nearly cooked through but still slightly crunchy in the center. Take them out of the pot and allow them to cool for 10 minutes or until they are no longer steaming hot.

While they are cooling, prepare a cookie sheet by sprinkling it with a light coating of olive oil. When the potatoes are cooler, slice them in half lengthwise and cut each half into 4 or so pieces.; you'll want them to remain fairly thick. Spread the pieces evenly on the cookie sheet and sprinkle them with a little more olive oil, tossing around to coat lightly.

Dust all the pieces with a good coating of onion powder, garlic powder and salt. I added a dash of cayenne, too. I use only the garlic powder and salt on sweet potatoes. Place the fries right on the grill and cook them for 5-10 more minutes or until that little bit of crunchiness in the center is gone.

I usually put the cooked fries in a warm oven to keep them hot while the burgers or steaks go on the grill. Serve them hot with your favorite condiment or just all by themselves. Enjoy!