Grilled Potato Wedges

• 2 Russet potatoes
• 1 tbsp white vinegar
• 2 tbsp cornstarch
• 1 tbsp chili powder
• 2 tsp paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• 1 tsp kosher salt
• ½ tsp freshly cracked pepper
• ¼ c avocado oil
• The Foraging Fox Ketchup

Bring a pot of water to a boil. Add vinegar (or lemon juice) and potato wedges to the boiling water. Boil for 3-5 minutes or until they are barely tender. Drain and place in a large mixing bowl. Let them steam dry for 5 minutes.

In a small bowl combine the corn starch, chili powder, paprika, garlic powder, cumin, salt and pepper. Add the Avocado oil to create a loose paste and drizzle over potato wedges.

Grill over preheated grill approximately 5 minutes per side until tender and cooked through. Remove from the grill and finish with extra salt. Serve with ketchup and enjoy!

Recipe developed by Chef Anna Rossi @annarossiofficial