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Rosemary Potato Wedges With Salsa

This Rosemary Potato Wedges With Salsa recipe uses Red Onion, Fresh Lime Juice, Garlic Minced, Salt, and Potatoes One Per Serving. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 3 tbsp
• 2 clove
• 1/4 tsp
• 20 oz
• 1/2 tsp

Method (preview)

1. 1

   Red Salsa: Toss all ingredients in bowl. Taste and adjust seasonings. Cover salsa and refrigerate until ready to serve.

2. 2

   Potatoes: Scrub.

3. 3

   Partially cook potatoes in lightly salted water on medium heat until almost fork tender.

4. 4

   Drain.

5. 5

   When potatoes are cool enough to handle, cut into quarters lengthwise.

6. 6

   Spray potatoes with olive-oil-flavored non-stick cooking spray.

7. 7

   Mix rosemary and chili powder together.

8. 8

   Rub potato wedges with seasonings.

9. 9

   Spray grill rack and place it on grid over ashen-hot coals.

10. 10

    Grill potato wedges -- turning as necessary, until potatoes are crusty and cooked through.