Looking for an easy summer side that pairs with pretty much everything? Crispy grilled potato wedges are the answer. It’s no secret that potatoes are one of the most versatile sides around, but instead of cranking up the oven, we’re showing you how to grill potatoes so they’re lightly charred and crispy on the outside, tender and creamy on the inside, and perfectly seasoned all over. Here’s how to do it.
The Best Way to Grill Potatoes
For grilled potatoes with a crispy exterior and soft interior we recommend parboiling wedge-cut russet potatoes first, oiling the potatoes and the grill, seasoning them, and then cooking the potatoes directly on the grill, covered, for 5-7 minutes each side.The Best Potatoes for Grilling
Of all the types of potatoes, russet potatoes are the best pick for grilling. They’re large enough to yield substantial slices and their thick skins and super-starchy flesh guarantee crisp outsides and fluffy insides.How to Cut Potatoes for Grilling
To ensure they cook at the same rate, be sure to cut the potatoes into similarly-sized wedges. If using medium potatoes, cut each one lengthwise to form four wedges; cut large ones into six wedges.Do I Need to Par-cook the Potatoes?
Yes! Par-cooking the potato wedges on the stovetop before throwing them on the grill is the secret to the very best grilled potatoes. Here’s why.It adds flavor. Cooking the potatoes in a pot of heavily salted water seasons them from the inside out.
