Ingredients

• 3 pounds Idaho potatoes
• 1/2 cup canola oil
• 2 tablespoons ancho chili powder
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• Ketchup, for serving

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Instructions

1. Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.