Saturday, August 9, 2008
Cliff's Grilled Cajun Potato Wedges
Potatoes (as many as you want), unpeeled, scrubbed clean & patted dry
Olive Oil (not extra virgin)
Slap Ya Mama Cajun Seasoning (Cliff uses the black pepper blend)
Fresh rosemary, if available, stems removed
Cut the potatoes into wedges, place in a resealable plastic bag, and pour in just enough olive oil so you can coat the wedges when you shake the bag. Sprinkle some Slap Ya Mama Cajun Seasoning and rosemary, if using. Seal the bag and shake to coat the potato wedges evenly. Grill or broil until the potatoes are done: the wedges will be fork tender and golden to golden brown. Note: Refrigerate any leftovers and either reheat (in the oven or on the grill works best) or enjoy cold.