Reimagine a classic with grilled potato wedges; smoky, crispy on the outside, tender on the inside, and totally addictive. A few pantry staples and basic grilling techniques create a comforting side perfect for backyard cookouts, picnics, and even everyday meals.
Â
Raise your hand if you love French fries, but know they’re not the best thing for our health. Roasted potato wedges have always been my go-to replacement when the craving hits. Honestly, I’ve come to love them even more than those delicious deep-fried potatoes.
Then it occurred to me that I could take advantage of the extra space on my grill the last time we lit it up. Oh, my new favorite addiction.
The Best Potatoes for Grilling
You’ll want a firm, waxy potato that can hold it together on the grill. My choices are varied and include russets, Yukon Gold, red-skinned potatoes, fingerlings, and sweet potatoes. Yes, I know sweet potatoes aren’t really potatoes, but, regardless, they work with the recipe.
How to Grill Potatoes
- Cut, make the herbed oil or butter, and season the potatoes.
- Grill them, and enjoy.
Recipe Tips and Twists
- Many who are worried about pesticides and can’t afford organic produce, soak the potatoes in baking soda. America’s Test Kitchen reproduced the University of Massachusetts’s study and verified that 2 teaspoons of baking soda per quart of water does indeed help tremendously. Give them a good scrubbing beforehand for even better results.
- Feel free to experiment with different seasonings. I love using jerk, burger, and Cajun seasoning.
- Dip your freshly grilled potato wedges in homemade honey BBQ sauce for a delicious twist.
- Sprinkle the hot potatoes with freshly grated Parmesan as you serve. The heat from the potatoes will make the cheese melty and mouthwateringly good.
Make-Ahead and Storage Instructions
Cut the potatoes into wedges the day before you plan to grill and store them covered in water in the fridge to keep them from browning. When you’re ready to cook them, drain the water, toss with the seasoning, and place them on the grill.
Grilled potatoes will freeze well for up to 6 months. Roast them straight from frozen in a preheated 350℉ (180℃) oven for about 15 minutes, flipping them halfway through to help them regain their crispiness.
Leftovers are wonderful additions to soups and stews. Sometimes, I slice them, heat them in a well-oiled skillet, break in a couple of eggs, and scramble it all for a hearty breakfast.
The first thing that pops into my mind is a good steak or hamburger. Of course, ketchup and remoulade are great dippers. And where would a family cookout be without coleslaw and macaroni and cheese?
For an elegant twist, grilled lobster tail or rack of lamb would be ideal, along with a New York cheesecake.
More Fabulous Side Dishes for the Cookout
By Imma