Grilled Potatoes

Like most kids, my son loves french fries.  Were it up to him, I would serve them at every meal.  I don't, of course.  But, since finding this recipe, he does get his way more often.

You may use other varieties of potato but Yukon gold's have the best flavor.  You can also experiment with spices.  I've tried other variations.  For example, I've added a small amount of fresh rosemary when serving them with chicken, but we always come back to this mixture.

What's In It:

3 lbs. yukon gold potatoes

1/2 c. olive oil

2 tbs. chili powder

2 tbs. finely ground sea salt

2 tsp. cumin

How To Make It:

Combine spices in small bowl, set aside.

Cover potatoes with cold water in large saucepan.  Cook until almost tender.  (If checking with a fork, you should meet with some resistance and fork should not go through easily)

Drain potatoes.  Dry them and slice them, lengthwise, into quarters.

Place potatoes, in single layer on cookie sheet.

Brush with olive oil and sprinkle with spice mixture.
Grill for 3 to 4 minutes per side or until golden brown.