Potato Wedges


5 large russet potatoes, scrubbed and cut lengthwise into 1 1/2-inch wedges

Lawry’s Seasoned Salt

Extra-virgin olive oil

Freshly ground pepper


Place potatoes wedges in a plastic bag.

Pour extra-virgin olive oil in the bag.

Sprinkle Lawry’s Seasoned Salt and black pepper in the bag.

Shake vigorously.


Adjust grill to about 300 degrees.

Place potato wedges directly on the grill.

Grill about 20 minutes, turning occasionally, until blackened with grill marks and a knife tip pierces through with little resistance.

Serve with Hidden Valley Ranch dressing made with real sour cream.