Vor-Tater Wedges

Vortex potato wedges cooked on a Weber kettle are crispy, smoky, and packed with flavor. Using a vortex insert creates intense indirect heat that circulates around the grill, allowing the wedges to cook evenly while developing a golden, crunchy exterior and a fluffy interior. Tossed in oil and your favorite seasonings, these wedges pick up a subtle charcoal smokiness, making them the perfect side for grilled meats or a standout snack on their own.

Yield: 50 wedges
Prep Time: 1 hr 15 minutes
Cook Time: 50 minutes
Special Equipment: Kettle Grill, Vortex

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

Directions

1. Prepare 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 the wedges: 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 wedges.

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

2. Toss the Potato Wedges

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

   Mix the wedges: 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 the 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 (briquettes 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 the vents fully open until your thermometer reads close to 500 degrees. 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 the 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.