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1 Grill for approximately 40 minutes or until potatoes and carrots are soft (flip bags at least 3-4 times during grilling). 2  Remove form grill and place the veggies in a large bowl and add the sour cream, mixing well.
Place the wedges on the grill over medium direct heat with one of the cut sides down. Cook for 5 to 6 minutes and turn to the other cut side. Cook on second side for 5 to 6 minutes and then turn wedges so the skin side is down. Finish cooking until tender. Potatoes wedges should be nicely brown. Serve while hot.