Grilled Potato Wedges

by Sabrina Snyder

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8 Servings
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
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Grilled Potato Wedges are perfectly crisp and deliciously flavored, and taste great served with your favorite grilled dinner dishes.

Grilled potatoes make a delicious Side Dish perfect to serve with your favorite BBQ dishes. Enjoy them with BBQ Pulled Chicken or Chicken Burgers. 

Sabrina’s Grilled Potato Wedges Recipe

This easy Grilled Potato Wedge recipe is an excellent way to introduce a filling side to any meal. You’re sure to get plenty of use out of this, especially if you host any summer BBQs. I like to serve them with my favorite dipping sauce options like Ranch, BBQ Sauce, or spice things up with my Spicy Mayo. I’ve listed tips and the preferred potato to use below.

Recipe Card

Dinner, then Dessert

Grilled Potato Wedges Recipe

Grilled Potato Wedges are perfectly crisp and deliciously flavored, and taste great served with your favorite grilled dinner dishes.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Grilled potatoes in bowl.
PrintRate

Ingredients
 

  • 6 russet potatoes , cut into wedges
  • 3 tbsp olive oil
  • 6 cloves garlic , peeled and crushed
  • 1 tbsp fresh rosemary , chopped
  • 1 tbsp fresh thyme leaves
  • Sea salt , to taste
  • Freshly cracked black pepper , to taste

Instructions

  • Preheat grill to 350°F.
  • Mix together all ingredients in a large bowl.
  • Line a large baking sheet with parchment paper.
  • Place the potato wedges on the baking sheet skin side down to allow for even cooking.
  • Grill for 6-8 minutes on each side.

Nutrition

Calories: 177kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 9mg | Potassium: 682mg | Fiber: 2g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 2mg

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Chef’s Note

I love switching up what seasonings I use because potatoes are so welcoming with so many different spices. To make them spicy, use a blend of paprika, chili powder, garlic powder, and white pepper. Or add fresh herbs like parsley or chives. There’s nothing wrong with using a pre-mixed blend like ranch, cajun, or taco seasoning.

Table of contents

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How to Store

  • Serve: Be sure to enjoy these fresh for the best flavor and texture. You shouldn’t leave Grilled Potato Wedges at room temperature for more than 2 hours at a time.
  • Store: You can store leftovers in an airtight container in the fridge for up to 5 days. To reheat them, put them over medium heat on the stovetop, or put them in the oven.
  • Freeze: You can also keep frozen potato wedges for up to 3 months.

FAQs

How to reheat Grilled Potato Wedges?

The best way to reheat and keep the crisp texture is in the oven. Preheat your oven to 400 degrees. Then coat a rimmed baking sheet in a light layer of olive oil. Toss the potato wedges in the oil to coat. Then heat them for 5-8 minutes, turning the wedges halfway through so that you get perfectly Crispy Potato Wedges. 

What type of potatoes are best for this recipe?

I used russet potatoes for this recipe. These large golden brown potatoes are perfect for a variety of cooking methods. The outside crisps up nicely when you grill them, while the center maintains its perfectly fluffy texture. They’re also pretty durable, so they stay together while some other potato varieties might fall apart on the grill. 

Bowl of oven baked potato wedges.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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