Cook with Lana…

GRILLED POTATO WEDGES
with BACON, SOUR CREAM and CHIVES
A grilled play on the classic baked potato, this is our favorite summer side dish since they so pair perfectly with a big, juicy steak.

• 4 large baking potatoes, scrubbed well, unpeeled, cut into wedges
• 8 strips of bacon, diced
• 1/4 cup olive oil
• Kosher salt and freshly ground pepper
• 1 cup sour cream
• 1 bunch chives, chopped

Preheat one side of the grill to high, the other side to medium, to create indirect heat. Clean and oil the grilling grate.

Brush the potatoes all over with olive oil and season liberally with salt and pepper.  Place the wedges on the high heat side of the grill.  Cook until browned and crisp on both sides, about 2 to 3 minutes per side. Move the potatoes to the cooler side of the grill, cover, and continue to grill until cooked through, about 5 to 10 minutes longer.

While the potatoes are cooking, cook the bacon in a small sauté pan or skillet over medium heat until crisp, about 6 to 8 minutes, then transfer to paper towels to drain.
 
Arrange the grilled potatoes on a serving platter and serve with sour cream and chives, for dipping.

Serves 4
     

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