Potato Wedges


  • 4 large Florida potatoes, peeled or unpeeled and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 2 teaspoons dried rosemary
  • salt and pepper to taste


  • Scrub potatoes before cutting and cooking. Place the potatoes in a large pot and cover with water. Bring water to a boil. Reduce heat to medium-high and cook for 10 more minutes, until tender.
  • Preheat a grill or broiler to medium-high heat.
  • Drain water and toss potatoes olive oil, black pepper, rosemary and salt to taste.
  • Place the potatoes skin side down over indirect heat on the grill or on a cookie sheet under the broiler. Reserve leftover olive oil mixture.
  • Cook potato wedges for about 15 minutes. Remove from heat and place in a serving bowl. Sprinkle potatoes with the reserved olive oil mixture.

Yield 4 to 6 Servings

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