Ways to Cook

• Potato wedges can be cooked over indirect heat on the grill until soft and then moved to direct heat to brown. Or you can partially cook the wedges on the stove in water for about 8 minutes, then season and cook over direct heat to finish the cooking process. Wrapping the wedges in foil allows you to prepare the potatoes over direct heat the entire cooking time. Wedges are done when they can be pierced easily with a fork, usually about 10 minutes, and are browned on both sides.

Prepare the Potatoes

• Wash and scrub the potatoes. Cut the potatoes in half lengthwise and then into quarters. Cut each quarter in half.

Spicy Wedges

• In a large, gallon-sized zipper-type freezer bag, place 1/4 cup cooking oil, 1 tbsp. chili powder, 1 tsp. powdered horseradish and 1/2 tsp. red pepper flakes. Swirl the ingredients in the bottom of the bag to mix and then add potato wedges. Close the bag, making sure it is sealed securely. Flip and turn the potatoes in the bag until all the wedges are coated. Cook either on an oiled grill or wrapped in foil.

Cheesy Wedges

• In a bag or bowl, combine 1/4 cup oil, 1 tbsp. paprika and 2 to 3 tbsp. of Parmesan or other grated cheese. Place the wedges in the bowl or bag and toss to coat thoroughly. Cook, wrapped in foil, over direct heat on the grill.

Italian Wedges

• Place wedges in a large bowl. Pour 1/2 cup of Italian oil and vinegar dressing over the potatoes. Use your hands to toss the wedges with the dressing to make sure they are fully coated. Grill over indirect heat until the potatoes are soft, then move to direct heat to brown.

Favorite Seasonings

• If you have a favorite taco, fajita or other seasoning mix that you like, it can easily be adapted to potato wedges. Simply mix 1 to 2 tbsp. of the seasoning mix with 1/4 cup oil and coat the wedges. Cook the wedges on the grill either on the grate or in foil packages.