2 pounds any variety of potatoes (including sweet potatoes)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
Cut each potato in half crosswise, then cut each half into 8 wedges. Place potatoes in a large bowl and wrap tightly with plastic wrap. Microwave 5 to 6 minutes, shaking bowl without removing plastic halfway through. Carefully remove plastic and drain well. Gently toss potatoes with olive oil, salt, and pepper. Cut four 14 by 10 inch sheets of aluminum foil. Working 1 at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes and crimp edges tightly to seal. Grill foil packs on a hot grill, covered, until potatoes are completely tender, about 5 minutes per side. Cut open foil and serve.
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
Cut each potato in half crosswise, then cut each half into 8 wedges. Place potatoes in a large bowl and wrap tightly with plastic wrap. Microwave 5 to 6 minutes, shaking bowl without removing plastic halfway through. Carefully remove plastic and drain well. Gently toss potatoes with olive oil, salt, and pepper. Cut four 14 by 10 inch sheets of aluminum foil. Working 1 at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes and crimp edges tightly to seal. Grill foil packs on a hot grill, covered, until potatoes are completely tender, about 5 minutes per side. Cut open foil and serve.
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