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.

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Grilled Potato, Grilled Potato Wedges, Potato

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings:

Calories: 141kcal

Author: Imma

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.

Nutrition