Grilled Potato Wedges
These grilled potato wedges are the perfect addition to your summer sides and just need 20 minutes.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 5-6 1x
Ingredients
Scale
- 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
Instructions
- 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. 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.
- Oil your grates with canola oil and place the potato wedges down. Close the grill and grill for 5-6 minutes.
- While grilling, whisk together the melted butter, parsley, and chives and set them next to the grill with a pastry brush.
- 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. 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.
Find it online: https://acupofcream.com/recipes/side-dish/grilled-potato-wedges/
