Fennel-Spiced Potato Wedges
- 3 large Yukon gold potatoes, each cut into 8 thick wedges (1 1/2 lb.)
- 1 1/2 tsp. fennel seeds
- 1 1/2 tsp. onion powder
- 3/4 tsp. salt
- 1 Tbs. olive oil
- Freshly cracked black pepper
- Canola oil for greasing grill grate
- Bring large pot of salted water to a boil.
- Add potato wedges, and cook 5 to 6 minutes.
- Drain, and pat dry.
- Meanwhile, toast fennel seeds in small dry skillet 3 to 4 minutes, or until fragrant, shaking skillet often.
- Crush seeds with mortar and pestle or in spice or coffee grinder until ground to fine powder; combine with onion powder and salt in small bowl.
- Set aside.
- Toss potatoes with olive oil.
- Spread on plate, and sprinkle all over with fennel seed mixture.
- Season with pepper.
- Heat grill to high.
- Rub grill grates with canola oil.
- Place potatoes on grill, close lid, and cook 4 to 5 minutes, or until seared and easy to turn.
- Flip potatoes, close grill, and cook 4 to 5 minutes more, or until potatoes are crisp.
- Season with salt and pepper, if desired.
gold potatoes, fennel seeds, onion powder, salt, olive oil, freshly cracked black pepper, canola oil
Taken from www.vegetariantimes.com/recipe/fennel-spiced-potato-wedges/ (may not work)