Dressed in olive oil and flavorful herbs, these easy Grilled Potato Wedges are the crispy seasoned side dish of your dreams!
Easy Grilled Potato Wedges
How much do I love grilling? Let’s just say that at this point, I’m wondering if it would make sense to just throw away my whole kitchen and move all my cooking operations outside! 😬
I’m so addicted to tossing everything from burgers to pineapple to these amazing potato wedges on the grill. Those grill marks and that smoky flavor? Perfection! 👌
Of course, I would never sacrifice my stove… but I will say it gets a lot less use in these summer months. And, once you make this easy recipe for crispy grilled potato wedges with herbs and olive oil, I’m sure you’ll see why.
This recipe is easy and utterly delicious, and it’s a fool-proof pairing for steak, chicken, or whatever main course you like. 🍽
What You’ll Need
Mouthwatering potato wedges are only a few ingredients away! The secret to this easy recipe is the simple spice blend.
- Water: For boiling the potato wedges.
- Potatoes: Four medium to large Russet potatoes will make enough wedges to serve six people.
- Salt: I used about 2 teaspoons of salt.
- Garlic Powder: Garlic powder is a great way to add a punch of flavor, fast.
- Oregano & Basil: Don’t underestimate the importance of dried oregano and basil in this recipe. It truly elevates this easy side dish. You’ll need about a teaspoon of each.
- Paprika: Made from ground dried peppers, sweet paprika isn’t spicy, but it does add a lot of sweet, earthy flavor.
- Olive Oil: You’ll need ⅓ cup of good olive oil.
- Parsley: For a lovely finishing touch, have some fresh chopped parsley on hand.
What Kind of Potatoes Are Best?
My favorite potatoes for this recipe are organic Russet potatoes. They’re widely available all year, and they have the perfect fluffy texture for a crispy wedge.
How to Make Grilled Potato Wedges
This ultra-easy cooking method cuts down on hassle and dials up the flavor. Let’s get grilling!
- Par-Boil the Potatoes: To get the potatoes ready for grilling, we’ve got to par-cook them first. Bring a large pot of water to a boil. Carefully add the potato wedges to the boiling water and cook for about 6 minutes. Drain and let the potatoes cool slightly.
- Prep Grill & Herb Seasoning Mixture. While the potatoes are boiling, preheat the grill to medium-high and lightly grease the grill grates with oil. Make the herb seasoning mixture by mixing the salt, garlic powder, oregano, basil, paprika and olive oil in a large bowl.
- Season & Grill Potato Wedges. Add the potatoes to the herb mixture and toss to coat. Remove the potato wedges from the oil, reserving the oil mixture for later. Grill the potatoes for about 8 to 10 minutes, or until tender, flipping once halfway through cooking. Cooking time will depend on the thickness of the wedges.
- Serve. Transfer the grilled potato wedges to a serving platter. Drizzle with the remaining oil mixture and sprinkle with chopped parsley for garnish, and enjoy!
Tips for Success
I’ve collected some helpful tips here just for you, my lovely readers! Let’s make those potato wedges total knock-outs.
- Customize It: To create different flavor options, try substituting herbs and spices. You can use rosemary plus black pepper, chili powder and cumin, or whatever you like!
- Grill Alternatives: Feel free to make this easy dish in the great indoors! A grill pan or cast iron skillet will do the job right.
- (Yukon) Gold Rush: Not a fan of Russets? That’s okay! You can make this simple recipe with other potatoes, too. Yukon Gold potatoes are a good choice, thanks to their versatile texture and attractive color.
Check out these great main dish ideas for a festive family meal. I love the way the flavors pair and complement each other!
- Serve with Grilled Salmon: Fluffy grilled potato wedges plus smoky grilled salmon? Now that’s a party! Especially with this sweet and savory Brown Sugar Grilled Salmon recipe.
- Add Another Side: Need another healthy grilled side dish to round out the picnic table? You can’t go wrong with some classic Corn on the Cob.
- Steak & Potatoes: No matter how you like your steak cooked, you’re bound to love this easy Grilled Flank Steak with Bleu Cheese Butter. Such a tasty match for these potatoes!
How to Store and Reheat Grilled Potato Wedges
- To store leftover potato wedges, place them in shallow, airtight containers or food storage bags. Refrigerate for up to 4 days.
- To reheat, place potato wedges in a single layer on a parchment-lined baking sheet. Bake at 350°F until heated through.
Grilled Potato Wedges
- Bring a large pot of water to a boil.
- Add potato wedges to the boiling water and cook for 6 minutes.
- Drain and let the potatoes cool slightly.
- In the meantime, preheat the grill to medium-high.
- Grease the grill grates with oil.
- In a large mixing bowl combine salt, garlic powder, oregano, basil, and paprika; add in the olive oil and mix until well incorporated.
- Add the potatoes to the herb mixture and toss to coat.
- Remove potatoes from the oil (reserve oil mixture for later) and transfer potato wedges to the grill; grill for 4 minutes per side, or until tender, flipping once halfway through cooking. Cooking time will depend on the thickness of the wedges.
- Transfer cooked potato wedges to a serving platter.
- Drizzle with the remaining oil mixture.
- Garnish with parsley.
More Side Dish Ideas
Every entree needs a good wingman. Here are some wonderful options!