Grilled Potato Wedges

grilled potato wedges with ketchup on plate

5 from 1 reviews

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


  • 3 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 large russet potatoes, scrubbed clean


  1. 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.
  2. Season Wedges - Toss the potato wedges with the oil and salt and pepper.
  3. 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.
  4. Serve - Serve alongside your main on their own or with a condiment or dipping sauce.


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.


Keywords: Grilled Potato Wedges, Potato Wedges on the Grill