Seasoned simply with olive oil and spices, these grilled potato wedges feature crispy edges and a soft, tender middle. They’re great for summer cooking and a side dish that goes with almost anything off the grill.
The grilling season is so short lived in upstate NY where I (begrudgingly) live that I feel guilty if I’m not grilling at least half our meals a week in July and August.
Until moving to a house without central air conditioning last summer, I never understood why people were so averse to turning on the oven in the summer months. I get it now and I’ve become one of them.
So between the added heat and the guilt of wasting precious summer weather, even side dishes are thrown on the grill, not just the main course. Besides grilled baby bok choy and grilled green beans, I don’t have many recipes to choose from on here though.
Since burgers, hot dogs and steaks are all typical summer fare, it seemed like grilled potato wedges were the perfect side dish to feature. These crispy edged wonders with buttery and soft tender middles pair perfectly with that kind of summer food.
In fact, they go with just about anything else you can cook up on the grill. And their simple seasoning makes them easy and quick to prepare.
What you’ll need to grill potato wedges
Just like air fryer baby potatoes, this recipe is so simple and the ingredient list nice and short.
- Yukon gold potatoes
- Extra virgin olive oil
- Garlic powder
- Salt & pepper
It’s a simple seasoning blend but it goes well with everything. If you want to change up the seasonings, feel free to do so.
I’ve made Italian, Greek and Mexican versions of these grilled potato wedges simply by changing up the spice blend but more often than not I default to this simple combination.
What are the best potatoes for grilling?
I prefer the buttery texture of Yukon gold potatoes for grilling. The wedges crispy up nicely on the sides and yield a soft, tender inside that just can’t be beat.
Russets (Idaho potatoes) are also an option and often the variety of potato used when cutting wedges for fries but I find they work better on the grill after a quick par-boil. To be honest, I don’t often have the patience nor the desire to deal with another pot to clean up for that approach.
Yukon golds are perfect for going straight from the cutting board to the grill.
Choose organic potatoes if possible as this is a vegetable that’s often highly sprayed with pesticides.
How to make grilled potato wedges
Preheat a gas or charcoal outdoor grill to medium-high heat — about 400-425°F.
Thoroughly wash the potatoes under cold water removing any dirt or debris then cut the potatoes into wedges.
Place the potato wedges in a large mixing bowl and add the olive oil, salt, pepper and garlic powder. Toss to combine so that each wedge is well coated in the mixture.
Grease the grill grates with olive oil then place the potato wedges on the grill in a single layer.
Grill for about six minutes until deep grill marks form on one side of the wedge. Flip and grill for another five to six minutes.
Test the tenderness of the potato wedges using a skewer or toothpick. If they need another few minutes, turn off the burner on one side of the grill or push the charcoal to one side. Rearrange the potatoes on the side of the grill without direct heat and let cook for another two to three minutes until sufficiently tender.
The cooking time will depend on how thick you cut the potato wedges.
Remove from the grill and serve with lemon wedges and chopped green onions or chives.
Can you grill potatoes without boiling?
Yes, you can. This is why I like to use Yukon gold potatoes instead of Russet potatoes. Their softer flesh allows them to be grilled without the need to boil first.
Some people will par-bake the potatoes before grilling in the microwave. While this is easier and requires less clean-up than boiling, it’s still another step that isn’t crucial.
Do I need to soak potatoes before grilling?
If you want to add extra flavor to the grilled potato wedges, they can be soaked in hot salted water for a few minutes before grilling. Do this step after cutting into wedges then pat dry and season as directed.
However, this is not necessary and the potato wedges can be cut, seasoned and then grilled without any additional steps.
Tips and tricks for the best tasting potato wedges on the grill
- Customize the seasonings – Make these your own by seasoning them to match the vibe of your meal. Whether you’re grilling chicken with strawberry basil sauce or making BBQ brie burgers these potato wedges can be seasoned to meet your needs.
- Use a grill pan – Prefer to make these indoors? A grill pan comes in handy for times like this and these potato wedges come out great using a grill pan on the stove too.
- Try a grill mat – Grill mats are great for cooking all sorts of side dishes on the grill when. They enable you to cook vegetables without them falling through the grates and they’re also great for these potato wedges to finish cooking after the initial 12 minutes of cooking time.
Summer fare to pair with this grilled potato wedge recipe
Grilled Potato Wedges
- 1 ½ pounds yukon gold potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ¾ tablespoons sea salt
- ¾ tablespoons ground black pepper
- lemon wedges for serving
- chopped green onions/chives for serving
- Preheat grill to a medium-high heat, about 400-425°F.
- Grease the grill grates with olive oil.
- Wash potatoes and cut into wedges. Add to a large bowl and toss with the olive oil, salt, pepper and garlic powder.
- Once hot, place the potato wedges onto the grill grates and grill for about 6 minutes until deep grill marks form on one side. Flip and grill for another 6 minutes on the other side. Test the tenderness with a skewer. If the potatoes need more cooking time, turn off burners on one side of the grill and move potatoes to that area. Continue cooking over indirect heat for a few more minutes until tender.
- Remove the potato wedges from the grill. Serve with lemon wedges and chopped green onions or chives.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.