These grilled potato wedges are a quick and easy side dish, featuring Russet potatoes and a simple homemade potato seasoning. Ready in just 25 minutes, these family-friendly wedges develop a golden brown crust with smoky, savory flavors on the grill but are perfectly soft inside, making for a quick and tasty weeknight meal. Dip them in ketchup, bbq sauce, or burger sauce, or eat them as a standalone snack.
Do you love a good grilled side dish?
My family and I do, which is why I have so many on my site. From grilled asparagus to grilled peaches, it’s what we gravitate toward, especially when it’s warmer outside.
But even when it’s not, we’re still fans. And we’re big fans of these grilled potato wedges.
My family loves potatoes in general, especially when we can dip them in a burger sauce (it’s so good – you have to try it!). And we had a bunch of russet potatoes to use up so I thought, why not get these on the grill?
It took a while to figure out the best way to grill them – slices weren’t great because they’d fall apart, and they took too long when they were cooked only on the grill. That’s where the microwave comes in.
You absolutely want to par-cook (or pre-cook) the potatoes in the microwave. That helps soften the inside just enough so that they’re nice and soft while the outside can get crispy on the grill (without getting burnt to a crisp).
Check out below for step by step directions – there are several photos, but don’t let that overwhelm you! The recipe is very straightforward and I just know your family will love these as much as mine.
Grab these 3 things
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Spices: theses are all fairly basic and include kosher salt, garlic powder, ground black pepper, onion powder, and smoked paprika.
- Potatoes: you want russet potatoes for this recipe. If you have Yukon Gold try making these grilled potato slices instead.
- Oil: any mild oil will do, just make sure it can hold up to a higher heat.
How to grill potatoes wedges
(Note: please see the recipe card at the end of this post for the complete written instructions.)
There’s two main steps to this recipe: one is to par-cook the potatoes, meaning to partially cook them so they don’t take forever on the grill, and the second is to actually cook them on the grill.
Prepping the potatoes
Grilling potato wedges
Grilling tips
- Get to know the hot spots on your grill. Most grills have certain spots that are hotter than others, meaning some potatoes may cook a little faster than others. Likely hot spots are directly over flames and likely cooler spots are at the front of the grill (closer to the opening of the lid).
- Don’t try and place the potato wedges on the grill with your hands! The grill will be hot and you are likely to burn yourself. Get a pair of tongs to do it. Same goes for flipping them over!
- The smaller potato wedges are likely to finish cooking the earliest. Be sure and keep an eye on these because they’ll be the ones to blacken first!
What to serve potato wedges with
Of course potato wedges and burgers are a natural pairing, but there are lots of other great options to serve these bbq potato wedges with! Here are a few my family likes:
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Perfectly Grilled Russet Potato Wedges
Equipment
- A fork
- A flat dish or container
- Grilling tongs
Ingredients
- 2 tsp kosher salt Diamond Crystal
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground black pepper
- 1.5 lbs Russet potatoes 2 medium to large potatoes
- 4 tsp oil
Instructions
- Make the seasoning first. Use measuring spoons to measure out the spices and place each into a small bowl. Use a small whisk or other utensil to stir the ingredients together until thoroughly combined. Set aside.
- Wash each potato under running water and scrub with your hands or a stiff-bristled brush to get any dirty off. Dry both potatoes with a paper towel and set the paper towel aside.
- Use a fork and poke holes in each potato 6 times on different sides of each potato. Loosely wrap one of the potatoes in the damp paper towel and set it in a 1100 watt microwave. Microwave the potato for 2.5 minutes. Carefully remove the potato when done and do the same thing with the other potato, using the same paper towel.
- Let the first potato cool slightly while the second potato is in the microwave. Once the second potato is done, take it out and let it cool while you slice the first potato into wedges.
- Use a large sharp knife and a cutting board and slice the potato in half lengthwise, then cut each half into four equal pieces lengthwise to form wedges. Do the same with the second potato and place them in a large flat dish.
- Preheat the grill to 400F, then measure out and pour the oil all over the potato wedges. Sprinkle the potato seasoning on top and stir gently with your hands until the wedges are well covered with the seasoning.
- Once the grill is up to temperature, use a pair of tongs to add the seasoned potato wedges directly onto the grill grates. Close the lid and let them cook for 5 minutes, then use the tongs to flip them to the other side and grill for another 4-5 minutes. At this point both sides should be slightly brown – if not, keep them on the grill for another 2 to 3 minutes until browned.
- Ue the tongs again to remove the wedges from grill, setting them on a platter or plate. Let them cool slightly, then serve with ketchup, bbq sauce, burger sauce, or by themselves.
Notes
- Get to know the hot spots on your grill. Most grills have certain spots that are hotter than others, meaning some potatoes may cook a little faster than others. Likely hot spots are directly over flames and likely cooler spots are at the front of the grill (closer to the opening of the lid).
- Don’t try and place the potato wedges on the grill with your hands! The grill will be hot and you are likely to burn yourself. Get a pair of tongs to do it. Same goes for flipping them over!
- The smaller potato wedges are likely to finish cooking the earliest. Be sure and keep an eye on these because they’ll be the ones to blacken first!
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