Recipe Note
Recipe FAQ
Do I have to parboil the potatoes first?
Parboiling is labeled optional but strongly recommended. Without it, grilling raw potato wedges at 350°F takes approximately 40–45 minutes and risks uneven cooking — crispy and charred on the outside before the interior is fully cooked through. After parboiling for 5 minutes, the grill only needs 8–12 minutes per cut face to achieve a browned, crispy exterior on an already-cooked interior. The result is significantly better both in texture and cook consistency.
Can I use a different type of potato?
Yes — Yukon Gold produces a creamier, butterier interior than russet and holds its shape slightly better on the grill. Russet is the recommended choice here because its high starch content creates the fluffy, airy interior that contrasts best with the crispy grilled exterior. Avoid waxy potatoes like red bliss, which don't develop the same texture difference between inside and outside.
How do I prevent the fries from sticking to the grill?
Two steps prevent sticking: make sure the grill grates are clean and preheated to 350°F before the potatoes go on, and make sure each wedge is thoroughly coated in olive oil. A well-oiled potato on a properly preheated grate will release cleanly when the crust has formed — don't try to flip too early. If the wedge resists flipping, give it another 2–3 minutes.
Can I add additional seasonings?
Yes — the base recipe is intentionally minimal, which makes it a natural canvas for customization. Cattleman's Grill Italiano Seasoning adds an herb-forward character; Cattleman's Grill 8 Second Ride adds Southwestern spice; a simple mix of garlic powder, smoked paprika, and black pepper works well before grilling. Add any dry seasoning after brushing with olive oil so it adheres to the surface rather than falling off on the grates.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the grill at 350°F for 5–8 minutes, or in a 400°F oven for 10 minutes, until the exterior crisps back up. Avoid microwaving — it steams the potato and produces a soft, limp fry with no remaining crunch.
Can I make these indoors?
4 out of 5 — Great in the kitchen, better on the grill. An oven at 425°F with a convection setting produces a very similar result to the grill for the interior texture. An air fryer at 400°F produces arguably crispier edges than the grill. What you lose indoors is the grill marks and faint char character from direct grate contact — minor for this recipe.
Recipe Highlights
Pat the parboiled wedges completely dry before oiling: After draining the parboiled potatoes, patting them dry with paper towels removes surface moisture that would otherwise steam rather than crisp on the grill. A dry surface oiled with olive oil produces direct browning contact with the grates; a wet surface produces steam between the potato and the grate, which delays crisping and can cause sticking.
Place wedges cut-side down first, not skin-side: The directions specify placing potato wedges cut-side down on the grill grates. The cut faces are flat and make full contact with the grates, producing even browning across the entire surface. Starting skin-side down produces uneven contact and less effective crisping where it matters most.
Don't move the wedges until they release cleanly: A potato wedge that sticks to the grate isn't done on that side yet. Resist the urge to force a flip — the crust needs time to form and caramelize before it will naturally release from the metal. Forcing it tears the surface and produces a wedge that's flat on one side and rough on the other.
Season immediately after pulling from the grill, not before: The directions apply the kosher salt before grilling, but an additional finishing pinch of flaky salt right after the wedges come off the grill adheres to the hot, slightly oily surface and provides a burst of salinity that pre-grill seasoning alone can't replicate. This is the same technique used in restaurant fry service.
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