Instructions: Prepare grill for direct cooking. Preheat oven to 425 degrees.

Cut potatoes into halves lengthwise; cut each half lengthwise into 4 wedges. Place potatoes in large bowl. Add oil and garlic; toss to coat well. Combine salt, paprika, oregano, thyme, black pepper and cayenne pepper in small bowl. Sprinkle over potatoes; toss to coat well.

Place potatoes in single layer in shallow roasting pan; reserve remaining oil mixture left in large bowl. Bake 20 minutes.

Meanwhile, cover 2 cups mesquite chips with cold water; soak 20 minutes. Drain mesquite chips; sprinkle over coals. Place potatoes on their sides on grid. Grill, covered, over medium heat 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once.

This recipe yields 4 to 6 servings.

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