Grilled potato wedges, prepared the way I like, are tender inside and crisp outside. This guide shows how to cook potato wedges on the grill without foil. Use any potato variety you prefer.
This recipe works for both sweet potato and red potato wedges. Russet, Yukon Gold and Idaho potatoes also grill nicely. Serve them as a flavorful BBQ side — let’s get grilling!
Ingredients for grilled potato wedges
I like to combine sweet potatoes and red potatoes for color and texture, but you can choose a single variety if you prefer. Try to select potatoes with similar diameter so they boil and grill evenly.
The seasoning here is straightforward: chili powder, salt and pepper. These spices pair well with many dips; honey mustard is my favorite for this recipe. Fresh herbs like cilantro or parsley add a bright finish.
How to make grilled potato wedges – step by step
Bring a large pot of water to a boil while you wash the potatoes and trim any blemishes. Keep the skins on — the skin helps the wedges hold together during grilling.
Add the potatoes and salt to the boiling water and simmer for about 17 minutes, or until a fork slides in easily but the potatoes are not falling apart. Avoid overcooking.
Cut the potatoes lengthwise into roughly 1.5-inch wedges — about six to eight wedges per potato.
Toss the wedges gently in a bowl with olive oil, chili powder, salt and pepper so they’re evenly coated.
Now it’s time to grill!
Preheat the grill to about 400°F (medium flame).
Place the wedges perpendicular to the grill grates so they won’t slip through. Close the lid and cook for 5 minutes.
Flip the wedges and grill the other side for another 5 minutes with the lid closed.
When both sides are nicely seared, remove the wedges and arrange them in a single layer so they stay crisp.
Finish with a drizzle of honey mustard and a sprinkling of chopped cilantro, then serve immediately.
(Delicious!)
Garnish with cilantro for a fresh, chef-style finish.
Enjoy!
Why par-boil potatoes before grilling
Par-boiling yields wedges that are tender inside and have a pleasant bite outside, similar to steak fries. Boiling with salt seasons the potatoes and reduces the grilling time, so you get crisp grill marks without waiting for the interior to cook through.
Techniques for grilling potatoes without foil
Cut wedges large enough to grip with tongs and to avoid falling through the grates. Arrange them perpendicular to the bars for stability and attractive grill marks. If your grates are wide or you’re worried about slipping, thread wedges on kabab skewers before grilling.
Dipping sauces for potatoes
- Cheddar beer cheese dip
- Honey mustard
- BBQ sauce
- Hot sauce
- Ketchup mixed with sriracha (equal parts)
Tasty tips and notes for grilling potatoes
- Mixing sweet potatoes with red potatoes gives a nice contrast, but any of the common varieties (Yukon Gold, russet, Idaho) work well.
- Potatoes can vary in length but should be similar in width so they cook evenly.
- Leave the skin on so the wedges hold together while grilling.
- You can substitute mayonnaise for oil — coat the wedges with mayo, then add the seasonings.
- Large wedges can be placed directly on the grill; foil is not necessary.
- Try different seasonings: garlic salt, Italian blend, or a spicy mix all complement potatoes.
- If you worry about wedges falling through the grates, use kabab skewers to secure them.
- Because the wedges are oiled, you usually don’t need to oil the grill. If the wedges have been chilled and the oil soaks in, add a light drizzle of oil before grilling to prevent sticking.
- Refer to a recipe video for a visual, step-by-step demonstration if you prefer.
When you make these grilled potato wedges, leave a comment and star rating if you like. Tag photos of your results so others can see how they turned out.
Readers also enjoy these potato recipes:
- Twice Baked Sweet Potatoes with Bleu Cheese
- Savory Roasted Sweet Potatoes with Blue Cheese
- Greek Red Potato Salad
- Campfire Potatoes Au Gratin On the Grill
- Crock Pot Sweet Potatoes
Grilled Potato Wedges Recipe (Sip Bite Go)
Ingredients
- 1 sweet potato
- 2 red potatoes
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic salt
- 1 tsp pepper
- 2 tbsp honey mustard optional
- 1 tbsp cilantro optional
Instructions
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Bring a large pot of water to a boil. Wash potatoes and trim blemishes but keep the skin intact. Add potatoes and salt to the water and boil about 17 minutes, until a fork slides in easily without the potatoes becoming mushy.
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Cut potatoes lengthwise into 1.5-inch wedges (about 6–8 wedges per potato). Gently toss wedges with olive oil, chili powder, salt and pepper.
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Preheat grill to about 400°F. Place wedges perpendicular to the grates and close the lid. Grill 5 minutes, flip, then grill an additional 5 minutes with the lid closed.
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Remove wedges and arrange in a single layer so they remain crisp. Drizzle with honey mustard and sprinkle with cilantro before serving.
Notes
- Mix sweet and red potatoes for variety, or choose one type. Yukon Gold, russet or Idaho are all good choices.
- Aim for similar widths among potatoes so they cook evenly.
- Leave the skins on to help wedges stay intact while grilling.
- Mayonnaise can replace oil — coat wedges with mayo and then season.
- Large wedges can go directly on the grill; foil is unnecessary.
- Experiment with seasonings like garlic salt, Italian blend or a spicy mix to vary the flavor.
- If grates are wide, use skewers to keep wedges from slipping through.
- If wedges chill and absorb the oil, add a little more oil before grilling to prevent sticking.
- A short video demonstration can help visualize the steps.
Nutrition
| Carbohydrates: 54 g
| Protein: 5 g
| Fat: 14 g