Categories: Sides
Ingredients
- 3 pounds Russet potatoes
- extra virgin olive oil
- 1 tablespoon kosher salt
- 1/2 tablespoon fresh ground pepper
- 1 tablespoon ground chile de arbol (may substitute cayenne pepper)
Directions
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Place the potatoes and about 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork. Remove potatoes from water and allow to cool.
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Preheat grill to high.
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Cut each potato into 8 wedges (cut in half lengthwise, then in half again and again). Place potato wedges on a baking sheet or tray and spray generously with olive oil. Sprinkle with salt, pepper and chile de arbol. Toss potatoes until evenly coated.
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Carefully brush or rub grill grates with olive oil.
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Place potatoes on grill and cook 3-5 minutes on each side. Potatoes should browned grill marks when you flip them. Remove from grill and serve. Enjoy!