Toss this mix with two pounds of potatoes before grilling. Once they have finished cooking, sprinkle the potatoes with fresh lime juice, if desired.
Source: Martha Stewart Living, July 2005
1. Stir together spices in a small bowl.
Boiling potatoes: Cover potatoes with cold, salted water in a pan. Bring to a boil. Reduce heat; simmer until just tender; drain. Halve (or cut into wedges), and drizzle with olive oil. Sprinkle with spice mix, or season with salt and pepper. Toss well. Thread onto skewers. Grill potatoes, cut sides down, over medium-high heat, turning once, until marked and tender, about 10 minutes total.