When I can, I like to make entire meals on the grill. It usually results in less clean up of pots and pans and then I’m also not running back and forth to tend both the grill and the stove. So what happens when you want some type of fry to go along with a burger or brat? You make these grilled potato wedges!
Several years ago, I got this idea to make grilled buffalo potato wedges. They consisted of cooking wedges of russet potatoes on the grill and brushing them with buffalo sauce. Well the problem was even with a low grill it took forever to get them tender, especially before the outside burned. So I thought about how I made Home Fries by parcooking them in the microwave. Would that method work for these potato wedges too? You bet! These ones are basic salted potatoes wedges, I’ll have to break out the buffalo trick again soon.
These potatoes turned out crispy on the outside and tender on the inside, with that grilled flavor you can’t replicate cooking inside. We served them up with Derek’s homemade ketchup that I still need to take pictures of and share. Your favorite fry sauce will work too as would regular ketchup.
Here’s what you need:
Cut your potatoes in half and then slice each half into 5 to 6 wedges depending on the size of the potato. Two potatoes was about the perfect amount to fill our square grill basket in one layer.
Toss the potato wedges with a drizzle of oil and a pinch of kosher salt.
Cover with waxed paper and microwave for about 5 minutes, you can toss them halfway through if you remember.
Preheat the grill to medium-high with the grill basket on the grates the whole time to heat up. You won’t need to oil it as the potatoes were tossed in oil already. Add the potatoes to the grill basket and arrange in a single layer – or as close to one as you can get.
Allow them to cook on the first side and start to crisp up for a couple minutes, and then stir. You’ll want to stir or flip a few times to keep them cooking evenly.
My grill is hotter in the back than the front, so I started pulling the cooked ones to the front and piling them up. This worked well to keep them warm while the rest finished cooking. It took about 8 minutes with the temperature of my grill.
Serve warm right off the grill with ketchup or your favorite fry sauce.
- 2 yukon gold potatoes
- 1-2 t oil
- Pinch salt
- Slice the potatoes in half the long way. Cut each half into 5 to 6 long wedges.
- Toss the potato wedges with oil and salt in a bowl.
- Cover with waxed paper and microwave for 5 minutes, stirring halfway through.
- Preheat grill and grill basket over medium-high heat.
- Add potatoes to hot grill and cook stirring every couple of minutes until potatoes are crispy on the outside, about 8 minutes. If you have a hot spot on the grill, just pile the cooked potatoes in a cooler portion of the grill basket.
- Serve immediately.