Ingredients
3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin

Instructions
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.