Ingredients
- 2 medium potatoes, cut each into 6 wedges
- 2 Tablespoons of corn starch
- 1 tablespoon of chili powder
- 1 tablespoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup olive oil
Make it step by step
- Bring pot of water to boil
- While water is heating, cut each potato into 6 wedges
- Add potatoes to water and boil for no more than 5 minutes. Test with fork at 3 minutes. Should still be firm and we do not want the potatoes to be soft. Remove before they get soft.
- Add potatoes and rest of ingredients to large bowl
- Mix
- Preheat Grill to 500
- Place in lightly oiled vegetable basket and cook over indirect heat
- Check for doneness at 15-30 minutes.
- SERVE
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Ben Myhre, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.