3 large russet potatoes, washed (do not peel)
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon paprika
½ teaspoon dried thyme leaves
½ teaspoon dried oregano leaves
¼ teaspoon black pepper
⅛ to ¼ teaspoon ground red pepper
2 cups mesquite chips
Prepare barbecue grill for direct cooking. Preheat oven to 425°F.
Cut potatoes in half lengthwise; then cut each lengthwise into 4 wedges. Place potatoes on large bowl. Add oil and garlic; toss to coat well.
Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl. Sprinkle over potatoes.; toss to coat well. Place potato wedges in single layer in shallow roasting pan. (Reserve remaining oil mixture left in large bowl.) Bake 20 minutes.
Meanwhile, cover mesquite chips with cold water; soak 20 minutes. Drain mesquite chips; sprinkle over coals. Place potato wedges on their sides on grid. Grill potatoes on covered grill, over medium coals 15-20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs.
Makes 4 to 6 servings