Preheat a charcoal or gas grill to high heat for direct cooking; about 400 degrees F.
Using a vegetable brush, wash the potatoes under cold water. Dry the skin of the potatoes using a paper towel. (Do not peel).
Cut each potato lengthwise into 8 wedges. Add the wedges to a small sheet pan or mixing bowl. Drizzle with the olive oil and season with the seasoning salt to taste. Toss the potato wedges; coat well.
Place the potato wedges cut side down directly over the hottest part of the fire and close the lid. Grill until they turn golden brown with grill marks and start to become tender; about 5 to 7 minutes. Turn the potatoes onto the other cut side. Cover and grill for an additional 5 to 7 minutes. Move the potatoes to the cooler side of the grill. Cover the grill and cook until tender; about 6 to 8 more minutes.
Baste the potato wedges with barbecue sauce during the last 5 minutes of grilling, if desired.
Calories are calculated with Seasoned Salt WITHOUT Barbecue Sauce.We do not recommend that you use melted butter unless it's a final touch on the nearly-done potatoes. Butter seems like an obvious choice for oiling the potatoes, but it burns very easily. If you use butter, the butter should be clarified butter first and cooked at lower temperatures This will cause the potatoes longer to cook. It is probably best if you hold the melted butter to toss the potatoes in after they are grilled.Recommended Homemade Seasonings for Grilled Potato Wedges:
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