Sometimes I think our family has eaten potatoes just about every possible way, but this was a new incarnation, thanks to the unique taste of the ancho chili powder that seasons them. Smoky, flavorful, and just plain good. Oh, humble potato. We love you.
Recipe courtesy of Bobby Flay. Potatoes for supper courtesy of my husband.
3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 tsp. ground cumin.
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.
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