Ingredients:

  • 2 lbs Russet potatoes, scrubbed and sliced into wedges
  • 1 tbsp salt
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place sliced wedges in a pot of cold salted water, bring to a boil, and simmer for 5–7 minutes until fork-tender but not falling apart.
  2. Drain the wedges in a colander and let them steam-dry for 2 minutes to remove excess moisture.
  3. In a large bowl, whisk together the olive oil, garlic powder, smoked paprika, onion powder, ground cumin, kosher salt, and black pepper until smooth.
  4. Add the warm, dried wedges to the bowl and gently toss until every wedge is evenly coated.
  5. Preheat the grill to medium-high heat (approx. 400°F/200°C) and lightly oil the grates.
  6. Place wedges directly on the grates and grill for 3–5 minutes per side until deep mahogany-colored grill marks appear.
  7. If the outside is crisp but the center feels firm, move them to the cooler side of the grill and close the lid for 5 minutes.