Grillside Potato Wedges

Scrub potatoes thoroughly with a brush; pat dry. Cut the potatoes in half lengthwise; cut each half into four wedges.

In a 4-quart Dutch oven, cook potatoes, covered, in a small amount of boiling water for 10 to 15 minutes or until just tender. Drain and let cool slightly. Place potato wedges, in a single layer, on a baking sheet. Brush both sides of potato wedges with oil. In a small bowl, combine basil, salt, black pepper and cayenne. Sprinkle potatoes with basil mixture.