1 1/2 lb red skin potatoes, cut into wedges*
Bring a pot of water to boil. Drop in the potatoes, return to a boil and boil the potatoes for 3-5 minutes. You do not want to completely cook, you just want to get them started i.e. parboil the potatoes. Drain and pat dry. Drizzle with olive oil. Liberally sprinkle with spices. Place the wedges directly on the rack or in a grill pan over medium heat. Grill, turning occasionally, until cooked through, about 10-15 minutes.
*If you don’t have a grill pan, make sure the wedges are large enough not to fall through the grate.
Place the wedges on a baking sheet and bake for 20 minutes, tossing occasionally, in a preheated 375 degree oven.
The worse part about grilling is deciding what to make as a side dish. No one really wants to spend their time running back and forth between the kitchen and the grill. To avoid that you either have to make something to serve with the main dish in advance that can be refrigerated (think macaroni salad, potato salad, deviled eggs, vegetables and dip) or, and this is my favorite solution, make the side dish on the grill. On a recent night we were grilling hamburgers and what goes better with hamburgers than fries? Traditional thin cut fries would burn on the grill but wedges are just right-thick enough to stand up the heat and stay crisp, but small enough to cook quickly. The brief pre-cooking session ensures that the potatoes will cook thoroughly on the grill and end up with a crisp exterior and a fluffy interior.
While I am generally not a fan of garlic powder (why use it when the real thing is so much better?) it is perfect here adding just a hint of garlic flavor to the wedges and it doesn’t burn like fresh garlic would in this situation.