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Spiced Potato Wedges

Developed on a hot evening to be put on the grill instead of in the oven, but would work just fine in the oven, too.

4-5 small potatoes
2 Tbs. olive oil
2 cloves minced garlic
1/2 tsp. cumin
1/2 tsp. sea salt (ground, if desired)
1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper
1/4 tsp. ground coriander seed

Scrub, but do not peel potatoes. Slice potatoes longways into 6 wedges each.
Boil potatoes in water for approximately 8 minutes, until slightly tender.
Mix remaining ingredients in gallon size plastic ziploc bag.
Drain potatoes and allow to cool slightly.
Put potato wedges in plastic bag and close tightly. Gently shake bag to distribute seasonings.
Cook over medium grill on top rack (on foil or a grill plate) for 8-10 minutes or until potatoes are tender.

If desired, serve with sour cream or salsa.
To make in oven: preheat oven to 400°. Skip steps two and four, and bake on a foil-covered cookie sheet for 20-30 minutes until potatoes are soft and browned.