Grilled Potato Wedges

Name: Grilled Potato Wedges
Cook time: 21 min
Yield: 15 wedges
Ingredients: 1 teaspoon ground cumin; 1 teaspoon ancho chile powder (see notes); 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 teaspoon freshly ground black pepper; 3 large russet potatoes, scrubbed and cut into 1-inch thick wedges; 1/3 cup (80 ml) extra-virgin olive oil

Why It Works

A two-zone fire allows the potato wedges to crisp up, but also cook through for a tender interior.
Seasoning the potatoes with cumin and chile powder gives the wedges an earthy, smoky flavor.

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 well with most meats coming off the flames, so why shouldn't they be part of any regular grilling rotation?

Making them couldn't be simpler: 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 bring to the party. I enjoyed all that goodness alongside a nice steak, getting the fries from the grill to the plate while the meat rested.

June 2010