Ingredients
- 1 Tbsp. paprika
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- 1/2 tsp. chili powder
- Pinch of cayenne (opt.)
- 4 large russet or baking potatoes, scrubbed but not peeled
- Olive oil
Directions
- Preheat grill to medium-low.
- Combine the first five ingredients in a small bowl.
- Cut the potatoes in half lengthwise; then slice each half into long wedges that are about 1/2 inch thick in the middle. Place the potatoes in a large plastic storage bag, and pour the oil on top. Shake well to coat; then sprinkle the potatoes generously with the spice mixture, and shake again until they are well coated.
- Place the potatoes directly on the grate, and grill for 30-35 minutes, turning every 5-7 minutes. Dab them lightly with additional oil as needed. The potatoes are ready when crisp and golden brown outside and soft in the middle.
