When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing flank steak.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Generously season water with coarse salt. Bring to a boil, reduce heat, and simmer until a paring knife pierces through potatoes with some resistance, about 5 minutes. Drain in a colander, and pat potatoes dry with a kitchen towel.

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  • Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Brush potato wedges with oil, and grill, turning occasionally, until blackened with grill marks and a knife tip pierces through with little resistance, about 8 minutes. Season with sea salt and pepper, and serve.

Cook's Notes

The potatoes are ready to be turned when they release easily from the grate. If they stick, cook them for a few more minutes.

Reviews (1)

35 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
10/03/2017
I usually add garlic powder to the potato wedges before grilling them.