Grilled Potato Wedges

Last updated on August 18, 2019

Grilled potato wedges, when made my favorite way, are soft on the inside and crispy on the outside. Learn how to make potatoes on the grill without foil. You can use any type of potato you’d like. This recipe makes both grilled sweet potato wedges and red wedges. The russet, Yukon gold, and Idaho potato varieties are great options for grilled potato slices, as well. Make this for an interesting BBQ side dish. I’m getting hungry already. Let’s get grilling!

Ingredients for grilled potato wedges

For flavor and presentation, I mix both sweet potatoes and red potatoes, but you can use any variety you like for this recipe. The potatoes can be different lengths, but they should be similar in diameter so they boil and grill consistently.

The grilled potato wedge seasoning in this recipe is simple. It’s a blend of chili powder, salt and pepper. The seasoning goes well with a variety of dips including honey mustard, my suggested dipping sauce for this recipe.

Lastly, but certainly not least, I love to throw fresh herbs on the potatoes. For this recipe, I suggest cilantro. Parsley is another great option.

How to make grilled potato wedges – step by step

Bring a large pot of water to a boil while you wash potatoes and slice off any blemishes. Make sure to keep the skin on the potatoes. Keeping the skin on keeps the wedges together while grilling them.

Then add potatoes and salt to the water and boil for 17 minutes, or until you can poke a fork in the potatoes. It’s important not to overcook the potatoes – you don’t want them to be super mushy.

Next, cut potatoes lengthwise into 1.5 inch wedges, which is about six to eight pieces per potato.

In a bowl, gently mix potato wedges with olive oil, chili powder, salt, and pepper.

Now it’s time to grill!

Bring the grill up to a temperature of about 400 degrees with a medium flame.

Arrange the potatoes perpendicularly on the grill grates so they don’t fall through. Close the grill lid and cook potato wedges for 5 minutes.

Flip the potatoes.

Then cook the other side of the potato wedges for 5 minutes with the grill lid closed.

Remove the potatoes and set them on an even layer so they stay crisp.

Drizzle with honey mustard.

(oh yes… yummmmay!)

Sprinkle cilantro.

(this step will make you feel all chef-y)

And then… enjoy!

Why it’s better to par-boil potatoes before grilling them

My favorite method for making tasty grilled potatoes is to par-boil them before grilling. The result is a potato wedge similar to steak fries – where the inside of the potatoes are soft, and the outside has a bite. Par-boiling potatoes with salt also adds flavor to the potatoes. And they take less time to grill.

Techniques for cooking potatoes on the grill without foil

The potato wedges should be sliced large enough that they’re easy to grip with tongs and won’t fall through the grill grate when flipped. The potato wedges are arranged perpendicular to the grill grates so they won’t slip through. This also creates beautiful grill marks on the potatoes. If you’re concerned about the potatoes falling through the grill grates, using kabab skewers is a great option.

Dipping sauces for potatoes

• cheddar beer cheese dip
• honey mustard
• bbq sauce
• hot sauce
• equal parts ketchup mixed with sriracha

Tasty tips and notes for cooking potatoes on the grill

• For flavor and presentation, I like to mix both sweet potatoes and red potatoes, but you can use one or the other for this recipe. Yukon gold, Idaho potatoes, or russet potatoes can be used as well.
• The potatoes used can be different lengths, but they should be around the same width so they boil and grill consistently.
• Keeping the skin on the potatoes helps the wedges stay in large pieces while grilling them.
• Mayo can be substituted for oil. Make grilled potatoes with mayonnaise by coating the potatoes with mayo and then seasoning them as the recipe instructs.
• No need to roast grilled potato wedges in foil. These potatoes are cut in large wedges and ready to go straight on the grill.
• Have fun with your grilled potato slices by trying different seasonings. Garlic salt always goes with potatoes, but using an Italian blend or spicy seasoning mix will be great for this bbq side dish, too.
• If you’re concerned about the potatoes falling through the grill grates, use kabab skewers.
• Since the potatoes have oil on them, it should not be necessary to spray the grill with oil.
• If the potatoes are in the fridge for a few hours before going on the grill, the oil will likely be absorbed into the potatoes. To prevent them from sticking to the grill, add another drizzle of oil on the potatoes before grilling them.
• See my recipe video for step by step directions for how I make potato wedges on the gas grill.

Let me know when make potato wedges on the grill. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.

Readers also love these potato recipes:

• Twice Baked Sweet Potatoes with Bleu Cheese
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• Greek Red Potato Salad
• Campfire Potatoes Au Gratin On the Grill

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Grilled Potato Wedges Recipe (Sip Bite Go)

Grilled potato wedges, when made properly, are soft on the inside and crispy on the outside. Learn how to make potatoes on the grill without foil. You can use any type of potato you’d like. This recipe makes both grilled sweet potato wedges and red wedges. The russet, Yukon gold, and Idaho potato varieties are great options for grilled potato slices, as well. Make this for an interesting BBQ side dish. I’m getting hungry already. Let’s get grilling! 

Course Dinner, lunch

Cuisine American, BBQ

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 2 people

Calories 365 kcal

Author Jenna Passaro

Ingredients

• 1 sweet potato
• 2 red potatoes
• 1 tsp salt
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic salt
• 1 tsp pepper
• 2 tbsp honey mustard optional
• 1 tbsp cilantro optional

Instructions

1. Bring a large pot of water to a boil while you wash potatoes and slice off any blemishes without completely removing the skin. Keeping the skin on keeps the wedges together while grilling them. Add potatoes and salt to water and boil for 17 minutes, or until you can poke a fork in the potatoes. It’s important not to overcook the potatoes - you don’t want them to be super mushy.
2. Cut potatoes lengthwise into 1.5 inch wedges, which is about six to eight pieces per potato. In a bowl, gently mix potato wedges with olive oil, chili powder, salt, and pepper.
3. Bring the grill up to a temperature of about 400 degrees with a medium flame. Arrange the potatoes perpendicularly on the grill grates so they don’t fall through. Close the grill lid and cook potato wedges for 5 minutes. Flip, then cook the other side 5 minutes with a closed grill lid.

4. Remove the potatoes and serve them on an even layer plate or platter so the stay crisp. Drizzle honey mustard and sprinkle cilantro.

Recipe Video

Recipe Notes

• For flavor and presentation, I like to mix both sweet potatoes and red potatoes, but you can use one or the other for this recipe. Yukon gold, Idaho potatoes, or russet potatoes can be used as well.
• The potatoes used can be different lengths, but they should be around the same width so they boil and grill consistently.
• Keeping the skin on the potatoes helps the wedges stay in large pieces while grilling them.
• Mayo can be substituted for oil. Make grilled potatoes with mayonnaise by coating the potatoes with mayo and then seasoning them as the recipe instructs.
• No need to roast grilled potato wedges in foil. These potatoes are cut in large wedges and ready to go straight on the grill.
• Have fun with your grilled potato slices by trying different seasonings. Garlic salt always goes with potatoes, but using an Italian blend or spicy seasoning mix will be great for this bbq side dish, too.
• If you’re concerned about the potatoes falling through the grill grates, use kabab skewers.
• Since the potatoes have oil on them, it should not be necessary to spray the grill with oil.
• If the potatoes are in the fridge for a few hours before going on the grill, the oil will likely be absorbed into the potatoes. To prevent them from sticking to the grill, add another drizzle of oil on the potatoes before grilling them.
• See my recipe video for step by step directions for how I make potato wedges on the gas grill.

Nutrition Facts

Grilled Potato Wedges Recipe (Sip Bite Go)

Amount Per Serving

Calories 365 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 2497mg109%

Potassium 1214mg35%

Carbohydrates 54g18%

Fiber 6g25%

Sugar 8g9%

Protein 5g10%

Vitamin A 9620IU192%

Vitamin C 19.9mg24%

Calcium 41mg4%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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