Grilled Potato Wedges
Comments: Not the same as fried, these potatoes add so much more flavor to the meal without the grease. Better make plenty of them, as they will go fast!
3 large russet potatoes, scrubbed and cut into wedge about 1 inch thick
1/3 cup olive oil
2 tsp kosher salt
2 tsp freshly ground black pepper
1 tsp cumin
1 tsp of ancho or regular chili powder
Combine the cumin, chili powder, salt, and pepper in a small bowl and set aside
Start your fire and arrange the coals on one side of the charcoal grate for indirect cooking.
Brush your potatoes thoroughly with olive oil and place over the hot side of the grill and cook until browned and crisp on both sides, about 2 to 3 minutes per side. Move the potatoes to the cool side of the grill, cover, and continue to grill until cooked through, about 5 to 10 minutes longer.
Remove the potatoes from the grill to a large bowl. Sprinkle with the spice mixture to taste and toss to coat. Serve immediately.