Ingredients Jump to Instructions ↓

  1. 3 large russet potatoes (about 2 1/4 pounds)

  2. 1/4 cup olive oil

  3. 2 cloves garlic, minced

  4. 1 teaspoon salt

  5. 1 teaspoon paprika

  6. 1/2 teaspoon dried thyme leaves, crushed

  7. 1/2 teaspoon dried oregano leaves, crushed

  8. 1/4 teaspoon black pepper

  9. 1/8 teaspoon ground red pepper (or up to 1/4 teaspoon)

  10. 2 cups mesquite chips

Instructions Jump to Ingredients ↑

  1. Preparation : Prepare barbecue grill for direct cooking. Preheat oven to 425 degrees F. To prepare potatoes, scrub under running water with stiff vegetable brush,rinse. Dry well and do not peel. Cut potatoes in half lengthwise with chef'sknife, then cut each half lengthwise into 4 wedges. Place potatoes in largebowl. Add oil and garlic, toss to coat well. Combine salt, paprika, thyme, oregano, black pepper and ground red pepper insmall bowl. Sprinkle over potatoes, toss to coat well. Place potato wedges insingle layer in shallow roasting pan. (Reserve remaining oil mixture left inlarge bowl.) Bake in oven for 20 minutes. Meanwhile, cover mesquite chips with cold water, soak 20 minutes. Drain mesquitechips, sprinkle over coals. Place potato wedges on their sides on grid. Grillpotato wedges on covered grill, over medium coals 15 to 20 minutes or untilpotatoes are browned and fork-tender, brushing with reserved oil mixture halfwaythrough grilling time and turning once with tongs.


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