Ingredients
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Make It
Step 1
Boil 6 cups water in a large pot over medium-high heat. Carefully add potato wedges. Boil for 7 minutes. Immediately drain water; pat potato wedges dry with a paper towel and set aside. Potato wedges should still be firm in the center.
Step 2
Combine oil, coffee granules, 1 tablespoon bouillon, paprika, coriander, ancho chile powder and cinnamon in a small bowl. Whisk until combined.
Step 3
Place potato wedges in a large freezer bag; add spice mixture. Shake bag to distribute evenly.
Step 4
Preheat grill to medium-high.
Step 5
Arrange potato wedges on grill and brush with any leftover spice mixture. Cook, turning potato wedges over using tongs, for about 10 minutes or until grill marks appear and potato wedges are cooked through.
Step 6
To make sweet poblano sauce, place chile, 1/3 cup yogurt, Coffee mate and 1 teaspoon bouillon in a blender; cover. Blend until smooth.
Step 7
To make creamy avocado lime sauce, place avocado, remaining 1/3 cup yogurt, melted fruit bar, chiles, cilantro, evaporated milk and remaining 1/2 teaspoons bouillon in blender; cover. Blend until smooth.
Step 8
Serve potatoes with sauces.
