Grilled Potato Wedges

Name: Grilled Potato Wedges
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons canola oil; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 4 large russet potatoes, scrubbed clean

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Grilled Potato Wedges are an easy summer side! There are so many options for seasoning and they grill up in only 10 minutes. No need to boil first, just slice up and pop on the grill!

Grilled Potato Wedges are an easy and versatile side dish when you've got the grill fired up for dinner! Try pairing them with these Grilled Lemon Chicken Thighs or Grilled Cilantro Lime Chicken Thighs.

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Ingredients
Variations
Step by step instructions
Frequently Asked Questions
Leftovers and Reheating
Recipe Notes and Tips
Related Recipes
Recipe
Reviews

Ingredients

Large Russet Potatoes - Cut into wedges. You can leave the potato skins on
Canola Oil - or another neutral high heat oil like avocado oil
Salt and Pepper

Variations

Although all you really need is olive oil, salt, and pepper when grilling potatoes… there are lots of ways to mix up the flavors. Here are some of my favorite variations:

Spices - In addition to the salt and pepper, try adding other spices like... Paprika, Smoked Paprika, Garlic Powder, Onion Powder, Cumin, Chili Powder
Sauces for Dipping or Drizzling - Ketchup, Honey Mustard, Ranch, Pesto, Chimichurri, Guacamole
Air Fryer - You can also make potato wedges in the air fryer using this air fryer sweet potato wedges recipe.

grilled russet potato wedges on a sheet pan

Step by step instructions

Grilling potato wedges is easy and fast! No need to boil the potatoes beforehand.

Prep- Get the grill preheating and cut up the potatoes. You can cut each large potato into about 8 wedges. Try to keep them uniform sizes for even cooking.
Season Wedges - Toss the potato wedges with the oil and salt and pepper.
Grill - To prevent the wedges from sticking, you can grease the grill grates with a little oil using a paper towel and tongs or a grill brush. Place the wedges over the direct heat and grill for about 10 minutes, flipping halfway. They are done when they are fork tender and have nice grill marks.
Serve - Serve alongside your main on their own or with a condiment or dipping sauce.

Frequently Asked Questions

How do you grill potatoes without burning them?

To prevent burning potatoes when grilling, it's best to grill over medium-heat so they can cook slower. Flip the wedges halfway through so they get even grill marks on both sides. IF your potatoes are getting too dark but not cooked through yet, you can move them away from the flame and finish cooking at indirect heat.

Do you need to boil potatoes before grilling?

While some recipes do call for boiling potatoes before grilling, you do not need to boil these wedges before grilling. The combination of the lower heat on the grill and wedges shape will enable them to cook fully on the grill without burning.

What are the best potatoes for grilling?

Russet potatoes are the best potato for grilling. They’re large enough to make big wedges. They also have thick skins and starchy insides to make crispy edges and fluffy insides.

Leftovers and Reheating

Leftovers - Potato Wedges are best eaten soon after grilling, but leftovers can be stored in the fridge for up to 5 days.

Reheating - To crisp them up again, you can reheat them in the air fryer or oven at 375 degrees F for about 5 minutes until warmed.

grilled potato wedges with ketchup on plate

Recipe Notes and Tips

Test for Doneness - The grill time will vary based on the wedges thickness. You can pierce one with a fork to test for doneness.
Grill over Medium Heat - If you grill is too hot, they will get too charred on the outside before cooking through.

Check out some of my favorite easy recipes for grilling season!

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Recipe

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5 from 1 review

Grilled Potato Wedges are an easy summer side! There are so many options for seasoning and they grill up in only 10 minutes.

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Side
Method: Grill
Cuisine: American
Diet: Vegan

Ingredients

3 tablespoons canola oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 large russet potatoes, scrubbed clean

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Instructions

Prep - Get the grill preheating to Medium (about 400-425 degrees F.) and cut up the potatoes. You can cut each large potato into about 8 wedges. Try to keep them uniform sizes for even cooking.
Season Wedges - Toss the potato wedges with the oil and salt and pepper.
Grill - To prevent the wedges from sticking, you can grease the grill grates with a little oil using a paper towel and tongs or a grill brush. Place the wedges over the direct heat, close the lid, and grill for about 10-12 minutes, flipping halfway. They are done when they are fork tender and have nice grill marks.
Serve - Serve alongside your main on their own or with a condiment or dipping sauce.

Notes

Best eaten soon after grilling, but leftovers can be stored in the fridge for up to 5 days. To crisp them up again, you can reheat them in the air fryer or oven at 375 degrees F for about 5 minutes until warmed.