Grilled Potato Wedges
Economize by buying ranch dressing in family-size bottles for this Grilled Potato Wedges recipe. Look for supermarket sales or better savings in club warehouse stores. Use leftover dressing in cold pasta or chicken salad.
6 medium russet potatoes
1/4 cup vegetable oil
1 Tbsp seasoned salt
1 cup buttermilk ranch dressing
1 cup ketchup
Preheat grill to medium. Oil grill rack. Cut potatoes lengthwise into 1/2-inch-thick wedges.
Place potatoes in a microwave-safe dish. Cover with plastic wrap; pierce to vent. Microwave on HIGH until tender, about 5 minutes.
Arrange potatoes on grill. Brush with some oil and some seasoned salt. Grill potatoes, turning and brushing with remaining oil and salt, until potatoes are browned, about 30 minutes.
Meanwhile, for dipping sauces, pour ranch dressing and ketchup into two separate bowls. Place potatoes on a serving platter with sauces.
Grilled Potato Wedges recipe tip: If you want to cut the potatoes up to 4 hours ahead of time and prevent them from turning dark, dip them in a mixture of 1/4 cup lemon juice (or cider vinegar) and 1 quart water. Drain, cover, and refrigerate until ready to use.