Current Soundtrack: Dayton Family – Do You Remember
Football season is approaching. Aren’t you excited? Well this bald guy is and I can’t wait until kickoff time. Cooking damn near everything on the grill let’s me know that football is definitely around the corner. So when I grill some burgers and ‘dogs, I like to throw on side items, too. One of my favorites happens to be my grilled tater wedges. These fries are awesome and it doesn’t take too many to get you full (besides, you’ve had 3 beers just reading the beginning of this post, right?). So let’s go…
First choose 4-5 “baking” size potatoes. These guys don’t have to be huge. Think about the size of a tater wedge you’d buy frozen or from a fast food joint. Got it? Good, let’s go.
Scrub each potato with a vegetable scrubber. These things cost next to nothing and are useful when you need to clean your veggies. Then, throw a tater down on a cutting board.
For this round, I had some big azz potatoes, so I had to cut these guys down in 1/8 sizes. Normally you just need to quarter them. Again, use your head. If you quartered it and it is still big, half it. Make sense? I’m sure I was a math teacher in my former life (side note, this kid is TERRIBLE at math). Continue.
Okay, while cutting the potatoes you need to get a big bowl or container of cold water ready. This will be the tater bath that keeps the, well, taters from browning. You need to make sure the water is cold (as cold as it can be from your faucet). Then throw in a pinch of salt and a tablespoon of lemon juice (fresh or from a container). Lemon juice helps with keeping the potatoes their color and not browning. Mix it up and then start dropping in the cut potato wedges.
Hopefully you’ve prepped your grill and it is up to temp. If not, you need to do it now while the potatoes are hanging out. While the grill is getting up to temp we are ready to cook the taters. WAIT! WHAT?… Yup, we are going to give the tater wedges a head start in the… MICROWAVE! I know, I know, it sounds crazy but this will actually cut the cooking time down by 20-30 minutes. It’s pretty easy to do, too. Start by draining the potatoes and then wrapping them up in a damp paper towel. Pop the container/plate into the microwave and cook on normal heat for 3 minutes. The damp paper towels will help soften the potatoes during the cooking process.
Okay, taters are cooked, but what now? Well they will be bland. So what the heck do we do? My friend, we add garlic and lots of it. Garlic is one of my favorite things to add to… well… everything. I throw in some olive oil and then a crap load of freshly minced garlic. Then some seasonings and black pepper and salt. Add whatever seasonings and spices you want. Then get in there with your hands and mix it up. Make sure everything is evenly coated.
Okay, well we’ve got the grill going (remember?) and now it is time to lay the taters down on the grid. Make sure you coat the cooking grid with oil and begin dropping the wedges down to allow them to have space to cook and to turn. Pay attention to your fire and turn the wedges between 5-10 minutes of lying them down. This all depends on your cooking temp, method, fuel so don’t be surprised that there may not be an exact science.
Pay attention to the wedges and pull them as they begin to look cooked and charred.
Plate ’em up and enjoy.
- 4-5 Whole Potatoes
- 1 Pinch Kosher Salt
- 1 tbsp Lemon Juice
- 3 tbsp Olive Oil
- 3 tbsp Minced Garlic
- 1 Pinch Kosher Salt
- 1 Pinch Black Pepper, Ground
- Scrub Potatoes with cold water until clean.
- Pour cold tap water into a bowl big enough to immerse the cut potatoes in. Add a tablespoon of lemon juice to the water and mix.
- Lay a potato down on the cutting board and cut into quarters. If the potato is larger cut into eighths. Once you have cut a potato, drop it into the bowl of lemon water. Repeat until all potatoes are cut.
- Prep a charcoal or gas grill accordingly over high heat.
- Wrap potatoes in a damp paper towel and microwave on normal heat for 3 minutes.
- Remove potatoes from paper towel and place in a bowl or container.
- Add olive oil, garlic, and salt and pepper. Turned the potatoes to coat them evenly.
- Coat the grill grid with cooking spray or oil and begin adding the potato wedges. Leave enough space between each piece, without touching. Grill for 5-10 minutes depending on heat and cooking method. Check after 3 minutes to ensure you are not burning the bottom side.
- Flip the potato wedges after desire color has been achieved. Continue to monitor until doneness/softness is achieved.
- Remove potato wedges from grill and place on serving platter or plate.