Grilled Potato Wedges

These Easy Grilled Potato Wedges are the perfect BBQ side dish! This simple summer grilling recipe is ready in just 20 minutes, and everyone loves these crisp-yet-tender potato wedges coated in garlic herb butter, lemon juice, and fresh parsley.

Why you’ll love these grilled potato wedges

Grilling season is my favorite, especially at the start of the summer months. The smell of food wafting from the grill means outdoor gatherings, refreshing drinks, and the grill is well-used.

Instead of sticking to just the same grilled meats, I love experimenting with different grilled sides. No one wants to add heat in the kitchen by adding the oven into the mix. So these grilled wedges are so perfect, and the basting makes them extra special, as well as the smoky charred taste. And here’s more things to love:

• Simple and quick – I love that these are done in just 20 minutes.
• Tastes amazing – Grilling potatoes takes them to the next level, think charred grill marks and golden brown caramelized potatoes with an irresistible basting.
• Perfect side dish – Potatoes are such a versatile side that goes with so many dishes.

We love potatoes. Our favorites are mashed potatoes and roasted fingerling potatoes. And have you mastered the perfect baked potatoes yet? Then all you need to do is add your main course.

If you’re planning on firing up the grill this weekend, then add these butter burgers. They’re so tasty.

Recipe Ingredients

You’ll need the following ingredients to make this tasty grilled potato wedges recipe:

Complete ingredient list is in the recipe card below

• Potatoes – I’ve tested this recipe with Yukon Golds and Russet potatoes. I’d guess red potatoes or sweet potatoes will work too, as long as they’re big.
• Herbs – I’ve used parsley and chives, but you can use what you have on hand.
• Lemon juice – I prefer using freshly squeezed lemon juice, but you can use bottled too.
• Garlic salt – If you don’t have garlic salt but do have garlic powder and plain salt, you can make your own by adding 1 part garlic to 3 parts salt.

How to make grilled potato wedges. STEP BY STEP

1. Preheat your grill to high heat. You are aiming for a temperature of 400-425 degrees F. Wash each potato well and cut into wedges about ½ inch thick. Place potatoes into a large bowl and drizzle with olive oil. Toss to combine. Sprinkle in the garlic salt, pepper, and lemon juice. Toss again to combine. 
2. Oil your grates with canola oil and place the raw potato wedges into a single layer. Close the grill and grill for 5-6 minutes.

1. While grilling, whisk together the melted butter, parsley, and chives and set next to the grill with a pastry brush. 
2. Flip the wedges, baste with the herb butter, and cook an additional 4-5 minutes or until fork tender. Baste with more butter right before removing from the grill, if desired. Let rest for a few minutes before serving. 

Storage & Reheating

• Store – Leftovers can be stored in an airtight container in the fridge for 3-4 days.
• Freeze – I prefer not to freeze these as they taste great straight off the grill, but you can, and they will have a slight texture change. These can be frozen for up to 2 months.
• Reheat – Reheat these wedges in 30-second intervals or place them in the oven for 10-15 minutes at 350 degrees F.

Additions & Substitutions

Change up the seasoning and spices by using other herbs like rosemary or thyme in the butter mix, or whatever you can find in-store or in your herb garden.

Add kosher salt and serve with your favorite fry dip, such as ranch, ketchup, or fry sauce (50/50 mayo and ketchup mixed). And if you want them even more indulgent, add some grated Parmesan cheese.

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Grilled Potato Wedges

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These grilled potato wedges are the perfect addition to your summer sides and just need 20 minutes.

• Author: Brianna
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 5-6 1x

Ingredients

Scale 1x2x3x

• 1 ½ pounds potatoes *see note
• 2 tablespoons olive oil
• 1 ½ teaspoons garlic salt
• ½ teaspoon pepper
• 1 tablespoon lemon juice
• 4 tablespoons butter, melted
• 1 tablespoon finely chopped parsley
• ½ tablespoon finely chopped chives

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Instructions

1. Preheat your grill to high heat. You are aiming for a temperature of 400-425 degrees F. 
2. Wash each potato well and cut into wedges about ½ inch thick. Add them to a large mixing bowl and drizzle with olive oil. Toss to combine. Sprinkle in the garlic salt, pepper, and lemon juice. Toss again to combine. 
3. Oil your grates with canola oil and place the potato wedges down. Close the grill and grill for 5-6 minutes. 
4. While grilling, whisk together the melted butter, parsley, and chives and set them next to the grill with a pastry brush. 
5. Flip the wedges, baste with the herb butter, and cook an additional 4-5 minutes or until fork tender. Baste with more butter right before removing from the grill, if desired. 
6. Let rest for a few minutes before serving. Serve with your favorite fry dip, such as ranch, ketchup, or fry sauce (50/50 mayo and ketchup mixed)

Notes

• If you have time, you can soak the potatoes in cold water for 10-15 minutes. This makes them have extra crispy edges. Dry them once you’ve finished soaking them.
• Make sure to cut your wedges the same size so they finish cooking at the same time.
• Preheat and oil the grates using tongs with a paper towel dipped in oil.
• Watch the hot side of the grill and move the wedges if they are getting too charred.