6 medium sweet potatoes and/or russet potatoes (about 2 lbs.)

1/4 cup olive oil

1 tsp. kosher salt or sea salt or 3/4 tsp salt

1/4 tsp. freshly ground black pepper

Scrub potaotes with a soft vegetable brush under running water.  Cut each unpeeled potato in half lengthwise, then cut each half lengthwise into 4 wedges.  In covered 4-qt. Dutch oven, cook potato wedges in boiling, lightly salted water for 8 minutes or until just tender.  Drain and cool slightly.  Place potatoes in a large bowl; drizzle with oil and sprinkle with salt and black pepper.  Toss gently to coat.  



For a charcoal grill, grill potato wedges on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until edges begin to brown, turning occasionally.  For a gas grill, preheat grill.  Reduce heat to medium.  Place potato wedges on greased grill rack over heat.  Cover and grill as above.  



Transfer potatoes to a serving dish.  Serve immediately or at room temperature.