Recipe for Rosemary Potato Wedges with Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
Red Salsa
1 x red bell pepper seed and chop
2 x jalapeno peppers core and chop
2 lrg tomatoes seed and chop
1/2 cup minced red onion
1/4 cup chopped cilantro
3 tbl fresh lime juice
2 x cloves garlic minced
1/4 tsp salt
Potatoes
20 oz potatoes one per serving
Non-stick cooking spray
1 tbl dried rosemary crumbled
Instructions:
Instructions: Red Salsa: Toss all ingredients in bowl. Taste and adjust seasonings.

Cover salsa and refrigerate until ready to serve.

Potatoes: Scrub. Partially cook potatoes in lightly salted water on medium heat until almost fork tender. Drain. When potatoes are cool enough to handle, cut into quarters lengthwise. Spray potatoes with olive-oil-flavored non-stick cooking spray. Mix rosemary and chili powder together. Rub potato wedges with seasonings.

Spray grill rack and place it on grid over ashen-hot coals. Grill potato wedges - turning as necessary, until potatoes are crusty and cooked through.

Serve potatoes on individual plates, and pass salsa.

Skinny grilling / by Barbara Grunes - Surrey Books (1995) Barbecue - Lowfat - Diet

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