These mouthwatering grilled potato wedges are the perfect side dish to serve at your next summer barbecue. They are packed with flavor from the fragrant and refreshing dried herbs. The grill marks on these potatoes really make these wedges stand out and look delicious. Pair these beautiful potatoes with burgers, barbecue air fryer chicken legs, beef back ribs, or Disney-style smoked turkey legs for a simple and fulfilling meal.
I do a lot of grilling, especially in the summer, so I am always looking for fun and unique ways to put a spin on classics. I love to make these grilled potato wedges because they are a healthier and more satisfying alternative to french fries. The slight char and wonderful grilled flavor really take these grilled potato wedges to the next level. This picture-perfect side dish is sure to be a hit at your next barbecue or gathering.This post may contain affiliate links. Please read our disclosure policy.
Why This Recipe Works
There are so many reasons why this simple grilled potato recipe works!
- Only requires a few ingredients.
- A healthy alternative to french fries and packed full of flavor.
- A versatile side dish that works well during virtually any season.
- Full of flavor that is not too overpowering.
These exceptionally easy-to-make grilled potato wedges only call for a few essential ingredients. You may have most of these dried herbs, seasoning, and olive oil stored in your pantry. Additionally, feel free to substitute the dried spices with fresh herbs for a more prominent flavor in these grilled potatoes.
- Garlic powder
- Dried rosemary
- Dried thyme
- Dried oregano
- Olive oil
How To Make Grilled Potato Wedges
This simple recipe is terrific for the summertime! Whip up these tasty potatoes at your next barbecue using the following steps.
Step 1: prepare the grill
Prepare the grill. Brush the grill grates with oil and heat to a medium-high (see tips below for using a charcoal grill). You can also use your pellet grill and smoker. I used my Green Mountain Grill and have even done a batch of these while camping using my Traeger Tailgater.
Step 2: prepare and steam the potatoes
Scrub the potatoes and slice them into 1/2-inch-thick wedges. Place the wedges inside a steamer basket and add water to a large pot. Bring the pot to a boil and add the steamer basket to the pot. Cover it with a lid and steam the potatoes for 7 to 8 minutes or until fork-tender but still firm.
Step 3: season the potatoes
Transfer the potatoes to a large bowl and let them cool slightly. Toss them in olive oil and ensure they are well coated. To make life easier, I use an olive oil sprayer to coat the potatoes quickly. Combine the salt, pepper, and dried herbs in a small dish and toss the potato wedges with the herb mixture. You can always use fresh herbs for a more fragrant and aromatic seasoning mixture. As a general rule of thumb, use 2 to 3 times as many fresh herbs when replacing dried herbs in your recipe. Dried herbs are much more potent, so you will want to increase the amount when using fresh herbs. This will help to take your grilled potato wedges to the next level!
Step 4: grill the potatoes
Place the potato wedges on the hot grill grates. Cook them for 5 to 10 minutes per side or until golden brown. If you are using a pellet smoker, it may be difficult to get the sear marks, so you may need to cook them closer to 10 minutes on each side to achieve those beautiful marks.
Tips For Success
- If you are using a charcoal grill, let the coals burn down until about 2/3 of them are white, and there are no large flames. Distribute the hot coals evenly across the bottom of the grill.
- Partially cooking the potatoes on the stove will help the potato wedges cook faster and more evenly on the grill. If you choose not to pre-cook the potatoes, then the wedges will be raw in the center. To avoid this issue, cook them over indirect heat for 30 minutes.
- If you do not have a steamer basket, you can fill the pot with water, bring it to a boil, then place the potato wedges directly in the boiling water. It will take just as long to boil the potatoes as it takes to steam the potatoes. Steaming the potatoes helps you save some time since you only need to boil an inch of water rather than an entire pot of water.
- Pellet grills, like the Traeger, tend to take a little longer to get excellent grill marks on the wedges. If you use a charcoal grill and the coals are hot, it will only take 4 to 5 minutes per side.
Can I make grilled potatoes without a barbecue?
Of course! Potato wedges come out delicious in the air fryer or oven as well. You may also use a grill pan on the stovetop to produce a similar charred result that you would have obtained on the barbecue.
Feel free to check out our air fryer crispy potato wedge recipe if you would like to explore this option. This is an excellent alternative to this dish if you cannot access the grill due to weather issues.
What type of potatoes should I use for this recipe?
Any potato will work great with this dish! We recommend Russet potatoes, which have a fluffy texture when cooked. Yukon Gold potatoes are also a fantastic choice and produce a creamy textured potato wedge. Regardless of which variety you choose, be sure to slice your potatoes about 1/2 inch thick before tossing them on the grill.
What Else Is Cooking?
What goes well with grilled potato wedges? Definitely these air fryer buffalo chicken wings! They are so easy to make, and the best part is you can cook them directly from frozen—no need to wait for them to thaw before throwing them in the air fryer. The buffalo sauce is so delicious, and you can use your grilled potatoes to sop up any of the remaining sauce. Yum!
I am a stickler for good ribs, and these Traeger smoked beef back ribs are to die for! The seasoning builds up an incredibly yummy bark after smoking on the Traeger for several hours. They are super tender and the perfect addition to your next barbecue. Throw some of the grilled potato wedges on the table next to the ribs, and you will be sure to please your friends and family!
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- 4 large potatoes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 to 3 tablespoons olive oil
- Prepare the grill. Brush the grill grates with oil and heat to a medium-high (see notes if you are using a charcoal grill).
- Scrub the potatoes and slice them into 1/2 inch thick wedges. Place the wedges inside a steamer basket.
- Put about 1 inch of water in a large pot and bring it to a boil. Place the steamer basket inside the pot and cover it with a lid.
- Steam the potato wedges for 7 to 8 minutes or until almost cooked through but still firm.
- Transfer the potatoes to a large bowl and let them cool slightly.
- Combine the salt, pepper, and dried herbs in a small dish.
- Toss the potatoes in olive oil until thoroughly coated then toss them with the dried herbs.
- Place the potato wedges on the hot grill grates. Cook for 5 to 10 minutes per side or until golden brown.
- Any type of potato will work, just make sure you slice them about 1/2 inch thick. Russet potatoes will have a fluffy texture and Yukon Gold potatoes will have a creamy texture.
- If you are using a charcoal grill, let the coals burn down until about 2/3 of them are white and there are no large flames. Distribute the hot coals evenly across the grill.
- Partially cooking the potatoes on the stove will help the potato wedges cook faster and more evenly on the grill. If you don’t pre-cook the potatoes then the wedges will be raw in the center, unless you cook them over indirect heat for 30 minutes.
- If you don’t have a steamer basket you can fill the pot with water, bring it to a boil, then place the potato wedges directly in the boiling water. It will take just as long to boil the potatoes as it takes to steam the potatoes. Steaming the potatoes saves a little bit of time since you only have to boil an inch of water versus an entire pot of water.
- Pellet grills like the Traeger tend to take a little longer to get nice grill marks on the wedges. If you are using a charcoal grill and the coals are hot, it will only take 4 to 5 minutes per side.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 280mgCarbohydrates: 32gFiber: 4gSugar: 2gProtein: 4g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.