Winter Spicy BBQ Spuds

Makes: 4 servings

Difficulty: Easy

Ingredients

• 3 large russet potatoes
• 2 teaspoons dried chili flakes (10 ml)
• ½ cup olive oil (125 ml)
• 2 teaspoons course salt (10 ml)
• 2 teaspoons cracked black pepper (10 ml)
• 2 teaspoons garlic salt (10 ml)
• 1 large resealable plastic pouch

Directions

1. Slice each potato into 6 equal sized wedges.
2. Place all of the above ingredients in a large resealable plastic bag. Place the potatoes in the bag. Seal the bag and combine ingredients well. Place the bag in the refrigerator to marinate for 1 hour.
3. Remove the potatoes from the fridge and bring to room temperature.
4. Preheat bbq to 475º Fahrenheit (220º Celsuis).
5. Place potatoes on the grill and close lid to keep the heat in. Grill potatoes for 3 minutes per side or until golden brown char marks are visible.
6. Remove potatoes from hot grill and place on bib warming rack to finish cooking. Cook for approximately 15 minutes. If you do not have a warming rack on your bbq, turn one side of the bbq off and place potatoes on the side with no heat. Leaving the side without potatoes on high, keep the lid closed. This will prevent burning and provide even cooking.
7. Potatoes are done when centers are soft when squeezed and the outside is golden brown and crispy. Serve immediately.