Grilled Potato Wedges

Grilled Potato Wedges

These grilled potato wedges are hot and coming at ya straight from the grill! They are smoky and crisp on the outside, and fluffy and creamy on the inside. The perfect side dish on a warm summer night to anything you already have on the grill. Just throw them on the grill next to your favorite burger for a smoky summer treat!

These grilled potato wedges have been our go-to side dish all summer. They are so flavorful and so adaptable. Not to mention they can handle just about any spice or sauce you want to put on them. They only take a few minutes to prepare. Some recipes call for the potatoes to be par-boiled prior to grilling. We found that they are much more flavorful cooked all the way through on the grill.

Let’s talk about how to make them, shall we?

grilling potato wedges

How to make Grilled Potato Wedges

FIRE UP THE GRILL! 

Preheat a charcoal or gas grill to high heat for direct cooking; about 400 degrees F. 

Prepare the Potatoes:

Using a vegetable brush, wash the potatoes under cold water. Dry the skin of the potatoes using a paper towel. (Do not peel).

cutting potato with knife

Cut each potato lengthwise into 8 wedges about ½ inch thick. To do this, cut the potato in half lengthwise. Lay one of the potato halves facedown. Cut it in half, then cut each of those pieces in half. 

Seasoning the Potato Wedges:

To keep the potato wedges from sticking to the grill it is important to coat them with oil. The oil also makes the seasoning adhere to the potato wedges. We love extra-virgin olive oil, but use any type of oil you like.

Having said that, 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.

seasoned potatoes on sheet pan

Add the wedges to a small sheet pan or a large mixing bowl. Drizzle with the olive oil and season with the seasoning salt to taste. Toss the potato wedges; coat well.

You can add any variety of herbs and spices to the potato wedges. Here’s a small list of recommended seasonings…

Recommended Homemade Seasonings for Grilled Potato Wedges:

Taters are happy with just about any seasoning you choose, so toss them together with any seasoning you like.

potato wedges on grill

Grill The Potato Wedges:

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.

saucing potato wedges

Barbecued Potato Wedges:

David loves to brush the potato wedges with barbecue sauce just before taking them off the grill, while I like mine plain to dunk into ketchup. 

To make barbecued potato wedges, use your favorite barbecue sauce or whip up a batch of this Classic Barbecue Sauce. Baste the potatoes with the barbecue sauce during the last 5 minutes of grilling.

Serve the potatoes warm and enjoy every delicious bite!

Try the grilled potato wedges with a batch of Homemade Ketchup! (Get the recipe HERE!)

Have you ever grilled potato wedges? We’d love to hear from you. Drop us a line in the comments below!

grilled potato wedges
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Grilled Seasoned Potato Wedges

Grilled potato wedges hot and coming at ya straight from the grill! A smoky crisp outside, fluffy and creamy inside. Also, try Barbecued Potato Wedges!!
Course Appetizer, Side Dish
Cuisine American, Barbecue
Keyword grilled, potato, Seasoned, Wedges
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 4
Calories 146kcal
Author Debbie Spivey

Useful Equipment:

Ingredients

  • 2 Large Russet Potatoes
  • 2 tablespoons extra-virgin olive oil
  • Seasoning Salt to taste
  • Barbecue sauce optional

Instructions

  • 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.
  • Serve warm.

Notes

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:

Nutrition

Serving: 4g | Calories: 146kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
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