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Makes 4 servings. Difficulty
Easy
Ingredients
5-6 large russet potatoes,halved and sliced lengthwise into 1/2 inch wedges
Seasoning: 1 Tablespoon chili powder 2 teaspoons ground cumin 1/2 teapoon thyme 2 teaspoons salt (or more to taste) 1 teaspoon onion powder 1/2 teaspoon garlic powder
1-2 Tablespoons vegetable oil
Directions
Place potato wedges in a pot of boiling, salted water. Cook until potatoes are barely tender. Drain.
Lay out in a single layer on a jelly roll pan or baking sheet lined with paper towels.
Prepare a grill.
In a small bowl combine chili powder, cumin, thyme, salt, onion powder, and garlic powder. Set aside.
Blot the top of the potatoes with a paper towel to remove any excess water. Place potatoes in a large bowl and toss with chili powder seasoning and oil.
Grill potatoes, in a single layer, on a medium-hot grill until cooked through, about 2-3 minutes per side.
Remove from grill and season to taste with salt and freshly ground black pepper.
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