- Details
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Parent Category: Recipes
3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
Cover the potatoes with cold water in a large saucepan and cook until
almost tender. Drain and dry the potatoes. Cut each potato lengthwise
into quarters. Place the potatoes on a baking sheet and brush both
sides of the potatoes with oil. Combine the chili powder, salt, and
cumin in a small bowl, and sprinkle over the potatoes. Grill the
potato wedges for 3 to 4 minutes per side until golden brown. Serve
with ketchup
