We grill anything, and potatoes are no exception. The simplest way to grill sliced potatoes is to parboil them first. This makes for fast and even grilling. The calling card of these tasty taters is the appetizing grill marks that make them irresistible. That, and our house seasoning, when Neely’s barbecue rub makes its annual spring debut.

　　

Ingredients

serves 4 to 6

　　3 large russet potatoes, well scrubbed

　　Kosher salt and freshly ground black pepper

　　1/4 cup olive oil

　　4 teaspoons Neely’s barbecue rub (recipe follows)

　　

NEELY’S BARBECUE RUB

1 1/2 cups paprika

　　3/4 cup sugar

　　3 3/4 tablespoons onion powder

　　(makes about 2 1/2 cups)

　　

Step 1

Preheat the grill to medium heat.

　　

Step 2

Plop the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat, and simmer for 15 minutes, until the potatoes are just slightly tender but not cooked all the way through. Drain the potatoes, and dry well. Slice them into thick wedges, six wedges per potato.

　　

Step 3

Whisk together the olive oil, barbecue rub, salt, and pepper in a large bowl. Toss the potato wedges with the oil and seasoning. Grill the wedges, turning, for about 10 to 15 minutes, or until golden brown and crisp all over. Season with more salt and pepper before serving.

　　

NEELY’S BARBECUE RUB

Step 4

Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.

　　

NOTE

Step 5

Be careful not to overboil your potatoes! Leaving some resistance in the boiled potatoes is a good idea; you don’t want them to fall apart on the grill.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.