Fennel-Spiced Potato Wedges

1. 1

   Bring large pot of salted water to a boil.

2. 2

   Add potato wedges, and cook 5 to 6 minutes.

3. 3

   Drain, and pat dry.

4. 4

   Meanwhile, toast fennel seeds in small dry skillet 3 to 4 minutes, or until fragrant, shaking skillet often.

5. 5

   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.

6. 6

   Set aside.

7. 7

   Toss potatoes with olive oil.

8. 8

   Spread on plate, and sprinkle all over with fennel seed mixture.

9. 9

   Season with pepper.

10. 10

    Heat grill to high.

11. 11

    Rub grill grates with canola oil.

12. 12

    Place potatoes on grill, close lid, and cook 4 to 5 minutes, or until seared and easy to turn.

13. 13

    Flip potatoes, close grill, and cook 4 to 5 minutes more, or until potatoes are crisp.

14. 14

    Season with salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.