Potato wedges

[Firemunkee]

I've learned a lot from reading about other peoples' cooks, so thank you WKC for sharing! This was another first for me, potatoes on the grill. I didn't really know what I was doing but what I gathered from searching through posts here was just let it rip for about an hour or so until the potatoes are done. I coated them with olive oil and sprinkled an unknown amount of salt, pepper, garlic, and paprika.



I lit a full chimney, opened up all the vents fully, and let the grill warm up. The dome thermometer was reading 450F (too lazy/didn't think it was necessary to bust out the probe so this is close enough), which I believe would burn the potatoes before they would finish cooking. I put on the wedges and closed the vents a tad and watched for 15 minutes and the grill was still at about 425. I closed it a tad more and decided, for whatever reason, to make a grocery store run and came back 30 minutes later to find the grill at 300F. At this point about 45 minutes had passed and the potatoes were almost done so I decided to just open up the vents fully again. I checked 15 minutes later and FWIW the grill was at 425 and the potatoes were nearly done and some were ever so burnt at the edges.

I took them off and tried it after it cooled down and I couldn't really taste the seasoning so I tossed it in more seasoning. The skin was nicely developed and nearly separated from the inside, but wasn't quite crispy as regular fried wedges would be. I wonder if that would be better if I did a better job of maintaining the temps haha. My 1 year old liked it so I can't complain  Overall it was enjoyable and gained confidence in cooking wedges.

[JDann24]

Those look great! I gotta try that.

[Bigmac]

Looks good! I have been thinking about doing this,but just haven't tried it yet. Maybe this will get me motivated.

[addicted-to-smoke]

Sure looks to me like you did everything fine. And no, nothing will be as crispy as actual fried food. Normally, the lid thermometer will read pretty high with center-arranged coals under it.

[JEBIV]

I do mine the same way, wide open for me but I am on a 26er and the potatoes are further from the Vortex and crisp up nicely without burning

[Firemunkee]

Thanks everyone! I do plan on making them again and hopefully I'll get the vents right so I can just let them go without burning.

[#ChrisO]

What if you put a pizza stone on/in the GBS system and use is as a "platesetter"? You defuse the direct heat


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[Firemunkee]

That's an idea. I don't have a pizza stone though. How well would aluminum foil work for this? Or a cast iron pan?

Sent from my Nexus 5X using Weber Kettle Club mobile app

[#ChrisO]

Cast iron pan might work. Give it a try, can't hurt


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