Grilled Potato Wedges

Potatoes on the grill for better than roasted wedges.

Smoky, crispy on the outside, tender on the inside, and totally addictive. With a few pantry staples and basic grilling techniques, you can create a comforting side perfect for backyard cookouts, picnics, and even everyday meals.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 287kcal

Author Imma

Equipment

1 Grill (gas or charcoal)

Ingredients

2-3 pounds (1-1.5kg) russet potatoes, cleaned
3 tablespoons (45g) olive oil or unsalted butter
1 teaspoon (3g) garlic powder
1 teaspoon (1g) rosemary (fresh or dried)
1 teaspoon (1-2g) thyme (fresh or dried)
salt and pepper to taste (see notes)
2 tablespoons (8g) minced parsley for garnish

Instructions

Thoroughly clean the grill grates and oil them lightly to prevent the potatoes from sticking.
Preheat a gas grill to medium-high heat, which is around 375-400°F(190-205℃). If using charcoal, ensure the coals are evenly lit and glowing.
Cut the scrubbed potatoes into wedges, leaving the skin on for added texture, nutrition, and flavor.
Melt the butter or oil in a small pan, add the garlic powder, rosemary, thyme, salt, and pepper, and stir for 30 seconds for the flavors to bloom. Mix well and remove from the heat.
Place the wedges in a large bowl, drizzle them with the herbed butter or oil, and toss gently until they're well coated.
Arrange them directly on the preheated grill in a single layer for even cooking.
Grill undisturbed for 2-3 minutes per side for good grill marks. Lower the heat and continue grilling, turning them once in a while, until golden and crispy on the outside and tender on the inside. Cooking times will vary depending on the size of the wedges, but it usually takes 20-30 minutes.
Once done, remove the potatoes from the grill and transfer them to a serving dish. Sprinkle them with the minced parsley and serve with sour cream or aioli.

Notes

Plan on ½ pound of potatoes per serving.
Salt to taste runs around ¾-1 teaspoon per pound of potatoes. If you're on a low salt diet, cut it in half and add it at the end of grilling, or use a salt-free seasoning.
Keep an eye on the potatoes while grilling and adjust the heat as necessary. Every grill is different, so if you notice them browning too quickly on the outside before the inside is tender, move them to the grill’s cooler side.
Please remember that the nutritional data is a rough estimate and can vary greatly based on the ingredients used in the recipe.

Nutrition