Grilled Potato Wedges

Ingredients

For 15 servings

• •1 c. à café ground cumin
• •1 c. à café ancho chile powder (see notes)
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 c. à café freshly ground black pepper
• •3 large russet potatoes, scrubbed and cut into 1-inch thick wedges
• •1 /3 cup (80 ml) extra-virgin olive oil

Method

1. 1.In a small bowl, stir cumin, chile powder, salt, and pepper to combine. Set aside.
2. 2.Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on half of charcoal grate for indirect cooking. Alternatively, set half the burners on a gas grill to high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.
3. 3.Brush potatoes all over with olive oil. Set potatoes on hot side of grill and cook until browned on both sides, about 5 minutes per side. Move potatoes to cool side of grill, cover, and continue cooking until potatoes are tender, 5 to 10 minutes longer.
4. 4.Place cooked potato wedges in a large bowl. Sprinkle with spice mixture to taste and toss to evenly coat. Serve immediately.