These grilled potato wedges are a quick, easy side dish made with Russet potatoes and a simple homemade potato seasoning. Ready in about 25 minutes, the wedges develop a golden-brown, slightly smoky crust on the grill while remaining soft inside. They’re perfect for weeknight dinners, backyard barbecues, or as a snack. Serve with ketchup, BBQ sauce, burger sauce, or enjoy them plain.
Do you love a good grilled side?
We do, especially when the weather warms up. From grilled asparagus to grilled peaches, simple grilled sides are family favorites — and these grilled potato wedges are no exception.
Russet potatoes are ideal for this recipe. When par-cooked first, they finish quickly on the grill and get a crisp exterior without drying out. I tested different methods and found that microwaving the potatoes briefly before grilling gives the best results: the inside softens while the grill creates a crisp, browned surface.
The method is straightforward and reliable. Read on for tips and step-by-step instructions with photos to guide you through each stage.
Grab these 3 things
(See the recipe card at the bottom for exact measurements.)
- Spices: kosher salt, garlic powder, onion powder, ground black pepper, and smoked paprika make a simple, flavorful seasoning.
- Potatoes: use Russet potatoes for this recipe. If you prefer Yukon Gold, try sliced grilled potatoes instead.
- Oil: any neutral oil with a high smoke point works well.
How to grill potato wedges
(Full instructions are provided in the recipe card below.)
The process has two main steps: par-cooking the potatoes so they don’t take long on the grill, then finishing them directly on the grill to get that crisp, browned exterior.
Prepping the potatoes
Grilling potato wedges
Grilling tips
- Know your grill’s hot spots. Some areas cook faster than others; watch wedges near direct flames more closely.
- Use tongs. Never place or flip hot wedges by hand — tongs keep you safe and make it easier to turn them.
- Watch smaller wedges. Smaller pieces will finish first and can char if left unattended.
What to serve potato wedges with
Potato wedges pair perfectly with burgers, but they’re also great alongside grilled steak, smoked or grilled chicken, and pork. They make a versatile side for many main dishes.
- Dry-rubbed flank steak
- Smoked chicken breast
- Grilled pork tenderloin
- Grilled garlic chicken thighs
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Perfectly Grilled Russet Potato Wedges
Equipment
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Measuring spoons
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A small bowl
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A small whisk
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A fork
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Paper towels
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A large sharp knife
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A cutting board
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A flat dish or container
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Grilling tongs
Ingredients
- 2 tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground black pepper
- 1.5 lbs Russet potatoes (about 2 medium to large potatoes)
- 4 tsp oil
Instructions
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Make the seasoning: combine the spices in a small bowl and whisk to blend. Set aside.
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Wash and scrub the potatoes, then dry them with a paper towel.
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Poke each potato several times with a fork. Wrap one potato loosely in a damp paper towel and microwave on high (for an 1100W microwave) about 2½ minutes to par-cook. Repeat with the second potato.
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Let the potatoes cool slightly, then slice each in half lengthwise and cut each half into four wedges.
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Preheat the grill to 400°F. Place the wedges in a large flat dish, pour the oil over them, and sprinkle with the seasoning. Toss to coat evenly.
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Place the wedges directly on the grill grates using tongs. Close the lid and grill 5 minutes, flip, then grill another 4–5 minutes. If needed, cook an additional 2–3 minutes until browned and crisp.
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Remove the wedges with tongs, let cool slightly, and serve with your favorite dipping sauce.
Notes
- Get to know your grill’s hot spots. Some areas will brown faster than others.
- Use tongs when grilling and flipping. This prevents burns and makes turning wedges easier.
- Watch smaller pieces closely. They’ll finish first and can char sooner than larger wedges.