Cut your potato wedges and put in a bowl with about a tablespoon of olive oil, a splash of balsamic vinegar, a sprinkle of dried parsley and I usually just season with some Lawry's seasoning salt but you could use Cajun or your favourite Mrs. Dash. Toss the potatoes so they are covered and grill over heat for 20 to 25 minutes, I usually grill with everything on low and the lid just cracked, that's my hi tech rock in the foreground for keeping the lid ajar, the thermometer will read about 375 to 400 like that. I use that enamelled tray a lot for all sorts of grilled veggies. The burner in the background is a ceramic rotisserie burner, works real good too , just remember to put a drip tray under the meat to save a mess. It's just a CTC Centro that I got when I retired in 2008 but I've been really pleased with it.