Cooking Instructions

• Start by boiling water in a large pot over high heat. Preheat your outdoor grill to medium-high, around 400F. While waiting, prepare the potatoes.
• Clean the potatoes thoroughly. For medium potatoes, slice each one into 4 wedges lengthwise. For larger potatoes, cut them into 6 wedges.
• Add the potatoes along with 2 tablespoons of kosher salt to the boiling water. Bring it back to a boil, then lower the heat to let it simmer for 8 to 10 minutes to par-cook them. The potatoes should not be fully cooked yet.
• After cooking, drain the potatoes using a colander.
• When they are cool enough to touch, set the potato wedges on a rimmed baking sheet. Pour 1/4 cup of olive oil over them and sprinkle with the remaining 1 1/2 teaspoons of kosher salt, paprika, garlic powder, and several grinds of black pepper. Use your hands to mix and coat the potatoes evenly.
• Once the grill is hot, clean the grates if necessary and oil them with a paper towel soaked in olive oil. Lay the potato wedges cut-side down on the grill in a single layer, ensuring they are positioned across the grates. Keep the baking sheet for later. Close the grill and cook until the bottom is golden brown and has grill marks, about 5 to 7 minutes. Flip the potatoes over, cover, and grill for another 5 minutes until they are browned and tender.
• Return the potatoes to the baking sheet and mix them with the remaining oil and seasonings left on the sheet. Serve the potatoes right away.