Coated in olive oil and fragrant herbs, these easy Grilled Potato Wedges deliver the crispy, seasoned side dish you’ve been craving.
If you love potatoes, try the Parmesan-crusted version for a cheesy crunch or my perfectly seasoned oven-roasted potatoes for another dependable side. Both pair beautifully with a wide range of mains.
Easy Grilled Potato Wedges
I’m a huge fan of grilling — in summer especially I tend to move most of my cooking outdoors. From shrimp burgers to grilled pineapple and these potato wedges, the char and smoky flavor take simple ingredients to another level.
These wedges are an easy, foolproof side: tender inside, crisp outside, and loaded with herb flavor. They make an excellent accompaniment to steak, chicken, fish or any main you prefer.
What You’ll Need
These mouthwatering wedges require just a few ingredients. The simple spice blend is the key to great flavor.
- Water: for boiling the potatoes.
- Potatoes: 4 medium to large Russets yield wedges to serve about six.
- Salt: about 2 teaspoons.
- Garlic powder: for quick, punchy flavor.
- Dried oregano & basil: about 1 teaspoon of each — they elevate the dish.
- Sweet paprika: adds warm, earthy sweetness without heat.
- Olive oil: ⅓ cup of good-quality oil.
- Fresh parsley: chopped, for garnish.
What Potatoes Are Best for Wedges?
Russet potatoes are my top pick: they’re widely available and have a fluffy interior that crisps up nicely on the grill. Yukon Golds also work well if you prefer a creamier texture.
How to Make Grilled Potato Wedges
Grilling potato wedges is quick and rewarding. This method yields crispy exteriors and tender centers. Follow these steps for the best result.
- Par-boil the potatoes: Bring a large pot of water to a boil, add the wedges and cook about 6 minutes. Drain and let cool slightly.
- Prep the grill and seasonings: Preheat the grill to medium-high and oil the grates lightly. In a large bowl combine salt, garlic powder, oregano, basil, paprika and olive oil.
- Season and grill: Toss the par-boiled wedges with the herb-oil mixture to coat. Grill about 8–10 minutes total, flipping once halfway, until tender and nicely charred; timing varies with wedge thickness.
- Serve: Transfer to a platter, drizzle with any reserved oil mixture, sprinkle with chopped parsley and serve immediately.
Recipe Tips
- Customize the flavors: Swap herbs and spices to match your meal — rosemary and black pepper, chili powder and cumin, or grated Parmesan are all great options.
- Indoor alternative: If you don’t have a grill, a grill pan or a cast-iron skillet on the stovetop works well to get sear and char.
- Different potatoes: Yukon Golds are a good substitute if you prefer a creamier texture and a golden color.
Serving Suggestions
Grilled potato wedges pair with many mains. Try them with grilled salmon, corn on the cob, or a simply grilled flank steak topped with bleu cheese butter for a classic steak-and-potatoes meal. They also complement chicken, burgers, and vegetarian mains.
How to Store and Reheat Leftovers
Store cooled wedges in airtight containers in the refrigerator for up to 4 days. To reheat, arrange them in a single layer on a baking sheet and warm in a 350°F oven until heated through to restore crispness.
More Side Dish Ideas
Looking for additional sides? Try Caprese-stuffed avocados, scalloped potatoes, air-fryer biscuits, or classic potato salad for crowd-pleasing options.
- Caprese Stuffed Avocados
- Scalloped Potatoes
- Air Fryer Biscuits
- Classic Potato Salad
Grilled Potato Wedges
Ingredients
- water, for boiling
- 4 Russet potatoes, cut into wedges
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sweet paprika
- ⅓ cup olive oil
- chopped fresh parsley, for garnish
Instructions
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Bring a large pot of water to a boil. Add the potato wedges and cook 6 minutes. Drain and let cool slightly.
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Meanwhile, preheat the grill to medium-high and grease the grill grates with oil.
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In a large bowl combine salt, garlic powder, oregano, basil and paprika. Add the olive oil and mix until incorporated.
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Toss the potatoes in the herb mixture to coat.
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Remove the potatoes from the oil, reserving the mixture, and place the wedges on the grill. Grill about 4 minutes per side or until tender and charred, flipping once. Cooking time depends on wedge thickness.
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Transfer the cooked wedges to a serving platter and drizzle with the reserved oil mixture.
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Garnish with parsley and serve.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and equipment; use your preferred calculator for exact values.
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