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Recipe

Grilled Sweet Potato Wedges with Harissa Fry Sauce

photo: Scott Phillips

Servings: 4

Harissa, a North African hot sauce, adds a bit of complex heat to a simple “fry sauce” (a mixture of ketchup and mayonnaise) and perfectly offsets the sweetness of the potatoes. Serve with grilled lamb chops or steaks.

Ingredients

  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 2 tsp. harissa
  • 2 medium (10 to 12 oz. each) or 3 to 4 small (6 to 8 oz. each) sweet potatoes
  • 1-1/2 tsp. ground cumin
  • Sea salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil

Preparation

  • Prepare a medium-high gas or charcoal grill fire. In a small bowl, mix together the ketchup, mayonnaise, and harissa.
  • Prick the potato skins a few times with a fork and microwave the potatoes on high heat for 1 to 2 minutes. Turn them over and continue to microwave until a paring knife can penetrate the thickest part of a potato with slight resistance, about 2 minutes more for large or 1 minute more for small. Let cool on a cutting board until cool enough to handle, about 10 minutes.
  • Cut the potatoes in half lengthwise and then cut the halves into 1/2- to 3/4-inch-thick wedges for large potatoes or 3/4- to 1-inch-thick wedges for small potatoes. Mix together the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. Arrange the potatoes on a rimmed baking sheet and brush all over with the oil. Sprinkle the cumin mixture evenly over the potatoes. Transfer the potato wedges to the grill cut side down. Cover and cook until lightly charred in places and tender when pierced with a fork, about 4 minutes per side.
  • Serve with the harissa fry sauce.

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