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.
Topic: Potato wedges (Read 1324 times)
