Meat and potatoes, my favorite meal, any type of meat, any type of potatoes. But what is better than that is grilled meat and potatoes. I’ve never actually grilled potatoes before and now I wish I had because it adds a wonderful slightly smokey flavor and brings out the natural sweetness in the potatoes. These grilled potatoes served as a side dish to my end of grilling season, going out in style, grilled filet mignon with mint and parsley that we enjoyed this past weekend. See below. The potatoes are microwaved whole just to cook them through and give the grill some help to speed up the cooking process. I suggest keeping the skins on the potatoes and this serves 2 purposes. Firstly, it helps keeps the wedges intact so they don’t get floppy because cooked sweet potato can pretty soft, and secondly, the skin is where all the nutrients are. Now, they will be a little soft when you cut them, and you have to handle them delicately so they don’t fall apart, but once they are grilled, they become nice and sturdy. Now let’s talk about that curry ketchup. I smothered it on everything on my plate, including the filet mignon. Why haven’t I made this before? I am a huge curry fan and in England, we will put curry sauce on just about anything and this ketchup is perfect for putting on just about anything. Forget boring old tomato ketchup, this is newest thing for me. It’s tangy, it’s slightly sweet and you get a little bit of heat on the back end, not too much, but just enough. Maybe I’ll incorporate it into an amazing burger recipe, hmmm… If you’ve tried these Grilled Sweet Potato Wedges with Curry Ketchup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! *The ketchup will keep in an airtight container in the fridge for up to 1 week.
