Boil whole potatoes (45 minutes for large russet). Place in a bowl of cold water to cool. Cut potatoes into quarters or eights, depending on the size — you want the potatoes to be slightly larger than bite-size. Place potato wedges in a bowl and toss with olive oil and seasonings (we recommend Salt-Free Garlic Sprinkles or Herbes de Provence, but almost any dry rub will do). Grill potatoes for about 15 minutes until they are crisp on the outside, or bake in the oven on a baking sheet at about 400 degrees for 15 minutes.