Serious Eats: Recipes
Grilling: Potato Wedges
I know these aren't fries, but doesn't "hamburger and grilled potato wedges" have a nice ring to it too? I was reflecting on my grilling past and realized that grilled fries—which had been such a staple in my earlier years—had completely fallen out of my repertoire for some time now, and I couldn't come up with any good reason why.
They're quick, tasty, and go great with with most meats coming off the flames, so why shouldn't they be part of any regular grilling rotation?
Making them couldn't be more simple: wedge a few spuds, brush them with oil and place them over the coals on a two-zone fire until they brown and crisp on all sides. From there, move the fries to the cool side of the grill and cover to finish cooking through, then sprinkle with a nice spice mixture to your liking and they're done.
Like any well-executed fries, you get a nice crunchy exterior paired with some fluffy insides, but with the added flavors that a little smoke and char from the grill brings to the party. I enjoyed all that goodness alongside a nice steak, getting the fries from grill to plate all during the meat's resting period.