Potato Wedges

Grilled potato wedges belong in every outdoor cook’s rotation, and this two-step method is the easiest way to get them right. Parboil first, grill second. That’s the whole secret to avoiding the raw-in-the-middle, charred-on-the-outside wedge that haunts so many backyard dinners.

The 10-minute boil cooks the potatoes through while they’re still intact, so the grill just has to worry about flavor and char. No more rubbery edges, no more flicking undercooked potatoes back onto the grill while everything else is ready.

The garlic-paprika brush is where the flavor lives. Thinning it with a splash of water is the clever part, since straight oil pools and drips through the grate. A water-thinned brush coats the wedges evenly and the paprika sticks right to the surface.

Kitchen Tips

• Mix sweet potatoes and red potatoes in the same batch for color and flavor contrast. They parboil and grill at similar rates so timing is easy.
• Use a grill basket for even cooking and to prevent wedges from slipping through the grates. Tossing them once or twice in the basket gets all sides grill-marked.
• Don’t skip drying the parboiled wedges before brushing. Wet potatoes steam on the grill instead of charring.

Variations

• Sprinkle smoked paprika instead of sweet for a deeper, bacon-y smokiness that doubles down on the grill flavor.
• Finish with chopped fresh rosemary or thyme right off the grill for a herby aromatic lift.
• Swap olive oil for duck fat in the brush mixture for restaurant-level richness that beats almost any fried potato.