3 large potatoes, cut into 8 thick wedges
1½ teaspoons fennel seeds
1½ teaspoons onion powder
¾ teaspoons sea salt
1 tablespoon olive oil
fresh cracked black pepper
oil for greasing the grill
1. Bring a large pot of salted water to a boil. Add the potato wedges and cook 5-6 minutes. Drain and pat dry.
2. Meanwhile, toast fennel seeds in a small dry skillet, 3-4 minutes, or until fragrant, shaking skillet often. Crush seeds with a mortar and pestle or in a spice grinder to a fine powder; combine with the onion powder in a small bow. Set aside.
3. Toss potatoes with olive oil. Spread on a plate and sprinkle with the fennel seed mixture. Season with pepper. Rub the grill with oil then place potatoes on it, close the lid, and cook for 4-5 minutes, or until seared and easy to turn. Flip potatoes, close the grill and cook 4-5 minutes more, or until potatoes are crisp. Season with sea salt and pepper, if desired.