- 8 medium russet potatoes (3 lbs)
- 1/4 cup olive oil
- 3 tbsp. seasoned salt
- bottled buttermilk dressing
- Source Customer Submission
Scrub potatoes and cut lengthwise into ½ inch thick wedges. Place wedges in a large pan and sprinkle with oil and seasoned salt, toss to coat well. To grill: When a full bed of charcoal is white, put potatoes directly on grill, set 4-6 inches above coals. (Put hood down quickly- coals will spurt and possible flame when hit by oil). Cook about 40 minutes, turning with broad, long handled spatula every 10 minutes until potatoes are browned and tender. Mound on a serving platter around a bowl of dressing so guests can dip their own. To cook indoors: Arrange potatoes in a single layer on a large broiler-pan rack. Broil 4-6 inches from heat source for 10-15 minutes, turning twice until potatoes are browned and tender.