Grilled Potato Wedges (Recipe)


These grilled potato wedges are the perfect appetizer or side dish for the barbecue. Sliced ​​from red potatoes and rubbed with a simple spice, this recipe is quick, easy, and an instant crowd favorite.

delicious potato wedges resting on parchment paper

Looking for your new favorite barbecue snack? Get a load of this Grilled Potato Wedges recipe. Seasoned with paprika and salt, seared over hickory smoke, this version of grilled potato chips is unlike anything you’ve tasted before.

Meat may be king when grilling, but many popular dishes are refined on the outdoor grill. At the top of the list are potato slices.

Most people make their homemade wedges in the kitchen oven or on the grill. But we’re not like most people. Today we’re going to shake things up and cook these beauties over a fire.

Potato wedges seasoned with paprika, salt, black pepper and potato flakes

These wedges offer the same crunch and flavor as regular wedges, but with a distinctly smoky, charred flavor. With the roaring fire of the grill and the smoke of hickory wood shavings, these wedges are for you.

They are prepared with a blend of oil and spices to give them a natural crunchy texture when cooked. For me, it’s that finish that makes them so addictive.

Potato wedges served in a little pain to serve

Which potato variety is best for grilled wedges?

Roast potatoes are great for browning over high heat. They have a skin that makes them easy to cook evenly, developing a golden brown color on the outside and becoming crispy and fluffy on the inside. Russets are great for baking and stir frying, so for us they’re good enough to use as wedges.

Look out for organic potatoes. Russets (also called Idaho potatoes ) often tend to contain pesticides, but organic helps avoid this. You want a firm, smooth potato that is all a consistent size.

How to prepare wedges for grilling

Start by washing and scrubbing your potatoes under a cold tap. Halve each potato lengthwise. Lay each half face down on your cutting board and again cut lengthwise to make a quarter. Slice again to leave you with eight wedges per potato. Make sure to make it as even as possible.

Place the raw segments in a big pain and dip them in hot water. Leave to soak for 5-10 minutes. Soaking the segments will make the skin crispier. After 10 minutes, remove it from the water and dry it with a paper towel.

Prepare the spice in a little pain. My seasoning recipe is just a simple mix of paprika, salt, black pepper and potato flakes. It adds a touch of spice and a little extra crunch to the skin without overwhelming the wedges.

Drizzle the spice over the wedges and apply an even layer. Now on the grill!

What Makes Potatoes Soft?

Soaking the wedges in hot water before grilling is a great way to give them extra crunch. It helps loosen some of the starch from the potato flesh and absorbs more moisture, making it softer on the inside and crunchier on the outside. It also prevents wedges from sticking together .

Should I use aluminum foil?

Some people prefer to use a foil pack to cook the wedges, but I didn’t do that for this recipe. Using a foil bag can make cleaning easier, but you can’t create a charred, grilled effect on the skins.

If you’re concerned about the wedges sticking to the grill, use an oil with a high smoke point (such as canola oil) to brush the wedges and cooking grates.

How to roast potato wedges

This appetizer only takes 30 minutes from start to finish and is one of our easiest BBQ recipes.

  • Heat your grill to 400°F (205°C) with the vents wide open and the lid closed. This will help reduce airflow when the pot is preheating.
  • Place seasoned wedges on cooking grates or a lined foil baking sheet. Whichever you choose, apply a little cooking oil to the surface to keep the potato from sticking.
  • Grill for 15 minutes, turning the wedges every few minutes. Do this until golden and crispy.
  • Serve immediately with a main course of your choice. I love pairing this side with our grilled chili burger or our one BBQ sandwiches .

Grilled potato wedges

These gorgeous Homemade Grilled Potato Wedges are sure to be the hit of your next cookout. Sliced ​​red potatoes and rubbed with a simple spice might be unpreparable.
Appetizers, side dish
American cuisine , BBQ
Preparation time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
Serves 8
Calories 218 calories


  • 4-6 medium red potatoes
  • ½ cup cooking oil
  • 2 tablespoons smoked paprika
  • ¼ cup kosher salt
  • 1 tablespoon ground black pepper
  • cup potato curls


  • Grill hot at 205°C. Open the vents and close the lid until fully preheated.
  • Halve the potatoes and then cut into wedge-shaped eighths.
  • Place the raw segments in a big pain and dip them in hot water. Leave to soak for 10 minutes. Dry to blot.
  • Place wedges in a large tattoo and toss with cooking oil until covered. Add salt, paprika and black pepper. Mix until evenly coated. Scatter potato flakes over the wedges.
  • Wrap the tray or baking sheet in aluminum foil. Transfer the segments to the tray and spread them evenly.
  • Grill for 15-20 minutes, turning every few minutes. Close the lid between turns. Cook until the potato skin is crispy and golden brown.
  • Remove from the grill and serve immediately.


Calories: 218 kcal | Carbohydrates: 22 g | Egg white: 2.5 g | Fat: 14g | Saturated fat : 1 g | Polyunsaturated fatty acids: 5 g | Monounsaturated fatty acids: 8 g | Sodium : 3510 mg | Potassium: 540 mg | Fiber: 3.7g | Sugar: 1.5g | Vitamin A: IU260 | Vitamin C: 14 mg | Calcium: 21 mg | Iron : 1mg

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