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