Grilled Potato Wedges

3/4 lb Wisconsin baking potatoes (about 3 large)
1/4 cup Dijon mustard
2 tablespoons prepared horseradish, well-drained
2 tablespoons vegetable oil
4 scallions, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (11-12 oz.) tomato salsa

Preheat grill or broiler.
In microwave on plate, cook potatoes 6 minutes until cooked halfway through.
Cool slightly; cut each into 8 wedges.
In large plastic food-storage bag, place potato wedges, mustard, horseradish, oil, scallions, salt and pepper.
Seal bag and shake until potatoes are well coated.
Place potatoes in single layer on medium-hot fire on grill and cook 10-15 minutes, turning several times, until lightly browned and tender.


Spray broiler rack set over broiler pan with nonstick cooking spray.
Place potatoes on broiler rack.
Broil 4 inches from heat source about 18 minutes, turning halfway through cooking.
Serve potato wedges with salsa.

Wisconsin Potato Growers
Auxiliary Board