Bring this smoky, zesty side to your next cookout, and it’s sure to be a hit!
Just when I thought I had run out of witty ways to serve potatoes, I discovered this recipe. Grilled potato wedges are a saving grace in the summer, when I don’t want to heat up my house with the oven or stand over a pot of boiling water. Cooked outside on the grill, these tender taters get all charred and crispy, supplying a good dose of that smoky cookout magic in an easy, vegetarian dish.
My favorite aspect of this recipe is that I can effortlessly prep it by seasoning the raw potatoes and then bring them with me to a family party so the grill-master—usually my uncle—can cook them outside. If there’s anything we appreciate, it’s quick and convenient food, and grilled potato wedges fulfill that role perfectly.
Seasoned with garlic, onion, smoked paprika, salt, and pepper, grilled potato wedges supply the ideal level of savory flavor with a hint of spice. This iconic blend fits right in at BBQ parties, so you don’t have to try to make it work—it simply does. No “ifs,” “ands,” or “buts” about it!
What’s a good “rule of thumb” for grilling?
While I’m new to the grilling scene myself, there are plenty of grill masters in my family who always drive home the same crucial points. First—make sure your grill is clean before preheating it so that it oils easily and doesn’t burn unnecessarily. Additionally, make sure that all your pieces of potato are equally cut so that they cook evenly. This also lowers the risk of excessive burning. Last but definitely not least—especially for this recipe—don’t walk away from the grill. Keep an eye on it so you can adjust the temperature if needed and prevent flare-ups. Overall, have fun and be safe!
How do I store leftovers?
Once cooled off, leftover grilled potato wedges can be transferred to an airtight container and refrigerated for 3-5 days. You can either reheat them in the oven at 350°F for 5-10 minutes, or you can pop them on the grill again for 2-3 minutes on each side. For longer storage, place them in a freezer-safe container and freeze for 1-2 months, making sure to thaw them in the fridge overnight before reheating.
Serving suggestions
Grilled potato wedges go great dunked into classic condiments like ketchup, BBQ Sauce, Honey Mustard Dipping Sauce, or even Salsa Ranchera for a Tex-Mex twist. With a squeeze of fresh lemon juice, these taters can also be a bright and zesty complement to Hawaiian BBQ Chicken, Baked Beans, and Green Salad. But don’t let the fun stop there—you’d be surprised by how many yummy dishes go with grilled potato wedges.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes
- 2 tablespoons olive oil plus more for oiling grill
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Lemon wedges optional
- Chopped parsley or green onions optional
Instructions
- Wash the potatoes well and cut them lengthwise into wedges.
- Place the wedges in a bowl and toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
- Preheat the grill to about 400°F. Oil the grill grates lightly and place the potato wedges on them. Grill for about 5-7 minutes on each side or until tender and grill-marked.
- Remove from the grill and, if desired, serve with lemon wedges and a sprinkle of chopped parsley or green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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