6 medium sweet potatoes and/or russet potatoes
1/4 cup olive oil
1 t. sea salt
1/4 t. ground black pepper
Creamy Chive Sauce

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Cut each unpeeled potato in half lengthwise and then cut each potato half into 4 wedges. In 4 qt. Dutch oven, cook potatoes in boiling, salted water for 8 minutes. Drain and cool slightly. Place potatoes in large bowl, drizzle with oil and sprinkle with salt and pepper, toss gently to coat. Grill on charcoal or gas grill until edges are brown, approx. 8 to 10 minutes. Serve with following sauce. Makes 8 servings.

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CREAMY CHIVE SAUCE

In a small bowl, combine 1/2 cup sour cream or plain yogurt, 1/2 cup mayonnaise, 2 T. snipped fresh chives and 1 t. steak seasoning. Stir in 3 T. finely shredded Asiago cheese, 2 T. Parmesan cheese or 1 T. crumbled blue cheese. Makes about 1 cup. ENJOY!