Thanks Bobby Flay!!!! That's the best I can do for this fab recipe. I was browsing my new Food Network Mag, and this recipe jumped off the page. Ok maybe it was the Double Chocolate Marshmallow Milkshake featured with it, but I'm not going there!! I had a bunch of cilantro and some limes left over from Cinco de Mayo, so I thought this would be a perfect side dish for tonight's dinner.
- Parcook the potatoes: Place in a pot of water and boil until fork tender; let cool. Slice potatoes lengthwise into eighths.
- Preheat grill to medium. Mix 1 T. salt, the lime zest and cayenne in a small bowl.
- Brush the potato wedges with olive oil (I just drizzled) and season with salt and pepper. Grill until golden brown on all sides, including the skin, and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with salt mixture and sprinkle with cilantro.