Grilled Potato Wedges
Grilled Potato Wedges – Imagine potato wedges – always a classic – but now with a smokey, charred element. It’s a whole new level of deliciousness. A few simple ingredients and some basic grilling techniques are all you need to create a delightful dish perfect for backyard barbecues, picnics, or even as a side for your everyday meals. 😋
Potato wedges are one of those comfort foods that everybody loves, regardless of age. Honestly, who could pass on those crispy, golden-brown delights with their satisfyingly crunchy exterior and tender, fluffy interior? And while these little guys are often deep-fried, grilled potato wedges are the way to go if you’re looking for a healthier alternative that doesn’t compromise on flavor. 🙌
Get ready for a fantastic grilled potato wedges recipe that is easy to follow and guarantees mouthwatering results. Whether you’re a seasoned grill master or a novice cook, these grilled potato wedges will quickly become a go-to recipe in your culinary repertoire. 🤩
What Kind of Potatoes for Grilled Potato Wedges?
You can use any kind of potato you like for this recipe. That said, my favorites for potato wedges on the grill are russet potatoes. They have just the right texture – fluffy inside with the perfect amount of crunch on the outside. That’s just my personal preference, though. If you are a huge red or golden potato fan, feel free to use those instead. I’ve tried other varieties too, and they are all pretty darn tasty.
Recipe Ingredients
- Potatoes – A few pounds of russets, or your favorite potato variety, will do the trick. 🥔
- Olive Oil or Butter – Either option works great. We’re going to mix some delicious herbs and toss our wedges in the mix before grilling. Speaking of which…
- Herbs – Garlic, rosemary, thyme, parsley, and some good old S&P make these potato wedges gloriously delicious. 🤤
How to Make Grilled Potato Wedges
Prepare the Wedges
- Prep the Grill – Clean the grill grates thoroughly and lightly oil them to prevent the scallops from sticking. You can dip a folded paper towel in cooking oil and, using tongs, rub it across the grates.
- Get it Hot – Next, preheat your grill to medium-high heat. (around 375-400°F). If you’re using a charcoal grill, ensure the coals are evenly lit and glowing. (Photos 1-2)
- Prep the Spuds – Cut clean russet potatoes into wedges. (Photos 3-4)
- Marinade – If you’re using butter, melt it in a small skillet and add the garlic powder, rosemary, thyme, salt, and pepper. Stir for approximately 30 seconds to allow the flavors to bloom. Remove the herbed butter from the stove and mix well to create a marinade. If you’re using olive oil, skip the stovetop and mix the oil and herbs.
- Season – Add the potato wedges to the bowl, season to taste, and then add the marinade. Toss them gently until they are well coated with the mixture. (Photos 5-6)
Grill the Wedges
- Arrange – Place the coated potato wedges directly on the preheated grill. Make sure to arrange them in a single layer for even cooking. (Photo 7)
- Grill Away – Cook them undisturbed for 2-3 minutes per side for good grill marks.
- Flip – Reduce the heat and continue grilling, turning them over occasionally until they are golden brown and crispy on the outside and tender on the inside. (Cooking time for potato wedges varies depending on the thickness.) (Photo 8)
- Take Them Off – Once cooked, remove the potato wedges from the grill and transfer them to a serving dish.
- Garnish – Sprinkle the minced parsley over the grilled potato wedges for freshness and flavor.
- Serve your grilled potato wedges hot as a side dish or appetizer. They pair well with dipping sauces like ketchup, aioli, or sour cream. 😁
Recipe Variations
- Seasoning Swap – Feel free to experiment with different seasonings according to your taste preferences. One variation on this recipe I like to make sometimes is Cajun grilled potato wedges. Add a spicy kick by tossing the potatoes in a mixture of Cajun seasoning, paprika, garlic powder, and cayenne pepper before grilling.
- BBQ Sauce – Try smokey barbecue grilled wedges. Give your potato wedges a barbecue twist by brushing them with a smoky sauce before grilling. The sauce will caramelize on the grill, creating a sticky and flavorful coating that pairs perfectly with the charred edges of the wedges.
- Cheesy Delight – Make them garlic parmesan style. Combine minced garlic, grated Parmesan cheese, dried oregano, and melted butter to make a delicious coating for your grilled potato wedges. Toss the wedges in this mixture and grill them until golden brown and crispy, with a cheesy and garlicky crust.
Tips and Tricks
- Don’t forget to give your potatoes a good scrubbing before cutting them into wedges to get off any dirt or grime they might have retained. We want them crunchy on the outside, not gritty. 😜
- Potatoes tend to stick to the grill grates, so it’s super important to oil them before placing the potato wedges on them. Lightly brush the grates with oil or use a non-stick cooking spray.
- Always keep an eye on the potatoes and pay attention to the heat of your grill, adjusting it as needed. Every grill is different. If the potatoes are browning too quickly on the outside but still need more time to cook through, move them to the indirect heat side of the grill and continue cooking until they are tender.
Make-Ahead Instructions
To get a jump on this recipe, try cutting up the potatoes ahead of time. You can cut the potatoes into wedges the day before you plan to grill. Just store them in the fridge covered with water to keep them from browning. When you’re ready to cook them, just drain the water, season, and toss them on the grill.
You can also freeze grilled potato wedges for up to 6 months. Let them thaw in the fridge the night before you prepare them, and then heat them up in your oven, set to 350℉/177℃ for 10-15 minutes. Flip them halfway through to help them regain their crispiness.
Serving and Storage Instructions
Serve grilled potato wedges hot off the grill with plenty of dipping sauces. If you have leftovers, store them in the fridge for up to 3 days in an airtight container. To reheat them, I recommend using your oven set to 350℉177℃ (as noted above). You can also throw them back on the grill set to medium-low heat until they are warmed through.
FAQs
The choice to peel the potatoes is entirely up to you. Some people prefer the rustic appearance and added texture of leaving the skins on, while others prefer peeled potatoes’ smooth and uniform texture. It’s a matter of personal preference.
While it’s best to use fresh potatoes for grilled wedges, you can use frozen potato wedges as a time-saving alternative. However, keep in mind that frozen wedges may have a slightly different texture and might not crisp up as well as fresh ones. Follow the package instructions for grilling frozen potato wedges.
Yes, you can grill potato wedges on both gas and charcoal grills. Gas grills offer precise temperature control, while charcoal grills provide a smoky flavor. Each method is delightful in its own way! 💯
What Goes With Grilled Potato Wedges
I love serving grilled potato wedges with meats, especially beef! Try them with a smoked lobster tail or grilled ribeye, and prepare to impress. That said, they go great with all meats. My family especially loves them anytime I make grilled boneless chicken thighs.
And, of course, always serve them with plenty of fun sauces. I love to serve them with homemade mayo and mustard BBQ sauce. And if I’m serving a crowd, I like offering up all those options, plus ketchup. 👍
More Perfect Side Dish Recipes to Try
Conclusion
With a hot grill and a few basic ingredients, you can transform simple potatoes into a unique dish that combines crispiness, tenderness, and a delightful smoky flavor. Get ready to take your potato wedge game to new heights! Have you tried it and love it? Pin it on Pinterest! 😊
Grilled Potato Wedges
Equipment
- Gas or charcoal grill
- Large bowl
- Serving dish
Ingredients
- 2-3 pounds (900-1360g) russet potatoes, scrubbed
- 3 tablespoons (45ml) or more olive oil or unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons parsley, minced
Instructions
- Clean the grill grates thoroughly and lightly oil them to prevent the potatoes from sticking. You can dip a folded paper towel in cooking oil and use tongs to rub it across the grates.
- Preheat your grill to medium-high heat (around 375-400°F). If you're using a charcoal grill, ensure the coals are evenly lit and glowing.
- Cut the scrubbed russet potatoes into wedges. You can leave the skin on for added texture and flavor.
- If using butter, melt in a small skillet and add the garlic powder, rosemary, thyme, salt, and pepper. Stir for about 30 seconds to allow the flavors to bloom. Remove from the stove and mix well to create a marinade. If using olive oil, skip this step.
- Add the potato wedges to the bowl, season to taste, then add the marinade. Toss them gently until they are well coated with the mixture.
- Place the coated potato wedges directly on the preheated grill. Make sure to arrange them in a single layer for even cooking.
- Cook undisturbed for 2-3 minutes per side for good sear and grill marks. Reduce heat and continue grilling, turning them occasionally until golden brown, crispy on the outside, and tender on the inside. Cooking times may vary depending on the thickness of the wedges.
- Once cooked, remove the potato wedges from the grill and transfer them to a serving dish.
- Sprinkle minced parsley over the grilled potato wedges for added flavor.
- Serve the grilled potato wedges hot as a side dish or appetizer. They pair well with dipping sauces like ketchup, aioli, or sour cream.
Notes
- To ensure your potato wedges don’t stick to the grill grates, it’s crucial to oil them beforehand. You can lightly brush the grates with oil or use a non-stick cooking spray for convenience.
- Keep a close eye on the potatoes while grilling and adjust the heat as necessary. Remember, every grill behaves differently. If you notice the potatoes browning too quickly on the outside but still need more cooking time inside, you can move them to the indirect heat side of the grill. This will allow them to continue cooking until they become tender.
- Don’t be afraid to get creative with seasonings and experiment according to your taste preferences. Feel free to try out fresh herbs, paprika, chili powder, or cayenne pepper for an added kick of flavor.
- If you want to switch things up, you can use different types of potatoes according to your liking. There’s no need to limit yourself to just one variety.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
