Scrub potatoes with a soft vegetable brush under running water. Cut each unpeeled potato in half lengthwise, then cut each half lengthwise into 4 wedges. In a covered 4-quart Dutch oven, cook potato wedges in boiling, lightly salted water for 8 minutes or until just tender. Drain and cool slightly. Place potatoes in a large bowl; drizzle with oil and sprinkle with salt and black pepper. Toss gently to coat.

For a charcoal grill, grill potato wedges on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until edges begin to brown, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place potato wedges on grill rack over heat. Cover and grill as above.)

Transfer potatoes to a serving dish; serve with Honey Sesame Sauce and/or Creamy Chive Sauce. Serve immediately or at room temperature. Makes 8 servings.

In a small bowl, combine 1/4 cup reduced-sodium soy sauce; 1/4 cup rice vinegar, sake or white wine vinegar; 3 tablespoons honey; 2 tablespoons finely chopped green onion; 2 tablespoons toasted sesame seeds; and 1 tablespoon toasted sesame oil. Stir until honey dissolves. Makes about 3/4 cup.

In a small bowl, combine 1/2 cup dairy sour cream or plain yogurt, 1/2 cup mayonnaise or salad dressing, 2 tablespoons snipped fresh chives and 1 teaspoon desired steak seasoning. Stir in 3 tablespoons finely shredded Asiago cheese, 2 tablespoons grated Parmesan cheese or 1 tablespoon crumbled blue cheese. Makes about 1 cup.