Vor-Tater Wedges: Level Up Your Side Game

Vor-Tater Wedges

Method: Indirect High Heat (using Vortex accessory)

Smoker: Weber Kettle Charcoal Grill

Target Temp: 500°F (approx. 260°C)

Prep Time: 1 hr 15 mins (includes soak time)

Cook Time: 45 – 50 minutes

These wedges are built for maximum crunch, utilizing high-heat convection from a vortex to achieve oven-baked perfection on the grill. The brine bath removes starch for a cleaner bite, and the complex rub provides deep flavor.

Ingredients

• 4-5 large Russet potatoes

• 4 tbsp Olive Oil

• 2 tbsp Hey Grill Hey Fish & Veggie Rub

• 1 pinch Coarse Salt

• 1 pinch Coarse Black Pepper

Brine Solution:

• 4 cups Cold Water

• 1/4 cup Kosher Salt

 

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1. Preparation (The Brine)

• Cut the Wedges: Wash and scrub the potatoes. Cut each potato lengthwise, then cut those halves into thirds or quarters (depending on size) to create thick wedges.

• Soak: Submerge the cut wedges in the cold water and salt brine solution. Allow them to soak for one full hour. This step is crucial for removing excess starch and seasoning the interior of the potato.

• Dry: After an hour, drain the water. Pat the potatoes completely dry with paper towels. Dry potatoes are essential for achieving a crispy exterior.

2. The Toss

• Coat: In a large bowl, add the dried wedges, olive oil, and the Hey Grill Hey Fish & Veggie Rub. Sprinkle in a small pinch of extra salt and black pepper to taste.

• Mix: Use your hands or tongs to toss the wedges until every surface is evenly coated in oil and rub.

3. Setting Up the Kettle

• The Vortex: Remove your cooking grates. Place the Vortex attachment (cone-side up) in the center of the charcoal grate.

• Fire: Light a full chimney of B&B Charcoal (briquetes or lump). Once they are fully ashed over and red-hot, carefully pour them inside the center of the Vortex cone. Replace the cooking grates.

• Target Temperature: Allow the Weber kettle to preheat with all vents fully open until your thermometer reads close to 500°F. This is high-heat indirect cooking.

4. The Grid-Pattern Cook

• Placement: Carefully arrange the coated wedges on the cooking grates in a circular pattern, radiating outward from the central heat source. Ensure the wedges are placed in a single layer and are not directly over the Vortex opening.

• No Need To Flip: If running correctly. Using the vortex to cook these wedges will provide a convection style of heat circulation that guarantees a hands-free even cook across the board. .

• Finish: Total cook time of 45-50 minutes. The wedges are done when they are deeply golden-brown, crispy on the outside, and tender when pierced.

5. Serve

Remove from the grill and serve immediately while hot and crispy. Toss in a bowl with a pinch of sea salt for an extra pop of flavor.