Ingredients:

  • 2 lbs Russet potatoes, scrubbed clean
  • 1 tbsp salt
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp coarse sea salt

Instructions:

  1. Place the whole, scrubbed potatoes in a pot of salted water. Bring to a boil and simmer for 8–10 minutes until fork-tender but not falling apart.
  2. Drain the potatoes and let them steam-dry for 2 minutes.
  3. Slice each potato lengthwise into 6 uniform wedges.
  4. In a large mixing bowl, whisk together the extra virgin olive oil, garlic powder, smoked paprika, onion powder, dried oregano, black pepper, and coarse sea salt to create the marinade.
  5. Toss the hot wedges into the bowl and stir until every surface is glossy and well-coated.
  6. Preheat the grill to medium-high (approx. 400°F/200°C).
  7. Place the wedges across the grates, ensuring they don't overlap. Grill for 5–7 minutes per side, rotating with tongs until they develop a deep, mahogany-colored crust and the edges are crisp.