Ingredients:
4 small baking potatoes, scrubbed
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon mustard powder
1/8 teaspoon granulated garlic
1/8 teaspoon ground black pepper
1/8 teaspoon celery salt
1/8 teaspoon ground cumin
1/2 teaspoon dried parsley
vegetable oil cooking spray
1/2 cup sour cream
Directions:
- Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes are almost done but still firm, about 15 minutes. Drain and cool.
- In a cup or small bowl, mix together the paprika, cayenne pepper, mustard powder, garlic, black pepper, celery salt, cumin and parsley. Set aside.
- When the potatoes are cooled, slice them lengthwise into wedges. Place them skin side down on a plate. Coat with cooking spray and sprinkle the seasoning evenly over them. Cover and let stand for 1 hour.
- Preheat an outdoor grill for medium heat.
- Grill potato wedges until browned and hot, turning occasionally to avoid burning. Serve with sour cream.
Prep Time: 30 m
Cook: 2 hr 30 m
Serves: 12
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