This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Grill Basket Potato Wedges

  • Filter
  • Time
  • Show
Clear All
new posts

    Grill Basket Potato Wedges

    Does anyone have any experience with grill basket potato wedges? I've been working on perfecting them for some time and feel like I am coming close. My recipe / technique is below, would love any feedback, tips or suggestions.

    Start with Yukon Gold potatoes

    1. Rinse off well
    2. Cut in half length-wise
    3. Lay each half flat, cut side down and slide off 1/2" to 3/4" thick half-moon wedges
    4. Soak in water for 30 - 40 minutes
    5. Dry thoroughly
    6. Toss in peanut oil, salt and pepper
    7. Pre heat grill basket medium high
    8. Toss in potatoes, cook for 40 - 50 minutes, tossing every 8 - 10 minutes
    9. During the last 15 minutes of cooking brush once or twice with more peanut oil

    I have been getting nice, crisp on the outside, soft on the inside wedges. My only challenge is it is hard to get these perfect consistently. I have a Weber Genesis with nice temperature control. Trying to figure out if I should target higher or lower heat, use more or less oil and get the soaking time / starch content right.

    What happens if you don't soak? Sounds like a great plan, I just may try! (I need a basket though, hmmmm)


      Trying skipping the soaking and boil them in salted, vinegared water instead for about 10 minutes. Maybe even add some herbs and garlic to the boiling water. The water should taste like sea water.
      Potatoes do mot like low heat, blast them.
      When you toss them try coating them with more oil.


        I bought a grill basket and used once and haven't since. I tried grilling potatoes in it and to have enough potatoes for a complete dinner the basket was so full I couldn't toss the potatoes around. I actually in mid cook removed from the basket and put on my grill platter.

        What I do is, I use red skin potatoes because they hold their shape and don't get mushy. I clean them thoroughly and leave the skins on. I cut them in large wedges (to allow for shrinkage). I put them in cold water and then boil until just a small crisp in the middle (par cook). Don't want to leave too crunchy and don't want to cook all the way through. You want to leave enough to complete on the grill. I do not use salt in the water to avoid the double salt jeopardy. After they are ready I strain and wash off any starch and then toss them with canola oil (withstands the high heat on the grill) and kosher salt. and then they go to the grill. I grill on a large grill platter, that way each potato is being kissed by the fire, no stacking. Half way through the cook on the grill I take onions that I have tossed in the oil and salt and add them to the potatoes (I have added at the same time as the potatoes but the onions cook faster than the potatoes and burn). I have also added red/yellow peppers at this time too. After they are cooked I put in a bowl and add some fresh herbs. Voila!!!!

        Click image for larger version

Name:	IMG_0781.JPG
Views:	118
Size:	101.3 KB
ID:	20291


        • Mal Passado
          Mal Passado commented
          Editing a comment
          PS...I have tried cooking completely on the grill without boiling before, but it takes toooooooooo long to finish and I have found that it is easy to burn the potatoes before they are done on the inside.


      No announcement yet.
      Rubs Promo


      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

      A Propane Smoker That Performs Under Pressure

      The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

      Grilla Proves That Good Things Come In Small Packages

      The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.

      Bring The Heat With Broil King Signet’s Dual Tube Burners

      3 burner gas grill

      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

      The Good-One Is A Superb Grill And A Superb Smoker All In One

      The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read ourácomplete review.