Grilled potato wedges are one of those summer staples in our house. We always have a giant bag of russet potatoes hanging out in the bottom of our pantry.
Amazingly, I’ve yet to find a summer meal that these potato wedges don’t complement. They are a great healthy alternative to fries alongside a burger. When you put a nice warm pile of them next to a boring turkey sandwich, suddenly your meal feels more substantial. They even work beautiful all alone with a pile of chili, cheese, and chopped onions on top!
Of course, I’m a fan of these wedges because of the taste, but a lot of it also goes back to my pervasive laziness. If I can cook the side dish on the grill alongside the main dish? That means there are almost no dishes to do and not much to clean up in the kitchen. I try my darnedest to do grill-only meals all summer long, and these wedges really help!
It took me a while to perfect my method for making awesome potato wedges on the grill. I had a few requirements: they had to be soft, pillowy and fluffy on the inside, they had to be a little bit crispy on the outside, and they had to be quick.
That last requirement was the hardest to figure out, because the truth is, potatoes are slow little buggers to cook. I always had to put them on the grill 20-30 minutes before my main course would go on, and if you know anything about me, you know patience is not my strong suit. More than once we ate not-fully-cooked potato wedges. So not good eats.
So finally, after a few years of painfully slow potato wedging, I figured it out: parbaking!
There are two ways you can do the parbaking. Three minutes in the microwave shaves about 20 minutes off of grill-top cook time. If you prefer, you could also parboil the potatoes (just plunge them into boiling water for a few minutes, or until the potatoes start to feel softer, but not cooked all the way through). Not only does this make cooking time breeze by faster (win!), but it also allows you to cook them on a higher-heat grill, which is how you get that delicious, crispy, smoky exterior. Enjoy!
Perfect Grilled Potato Wedges
Tender in the middle and crispy around the edges, these Perfect Grilled Potato Wedges are easy to make and go perfectly with whatever else you may be grilling!
Ingredients
- 4 russet potatoes, scrubbed and sliced lengthwise into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Sea salt, to taste
- Cooking oil, for grill grates
Instructions
- Preheat a grill to medium high (about 450°F).
- Place the potato wedges in a microwave-safe bowl and microwave on high for three minutes. Alternately, bring a large pot of water to a rolling boil, cook the potatoes for 4-5 minutes or until slightly softened and no longer opaque, and drain.
- Toss the potatoes with the olive oil, garlic powder, paprika, and salt in a large bowl or large ziptop bag.
- Grease grill grates thoroughly with oil. Add the potato wedges and grill for 5-7 minutes per side, or until nicely browned and tender when pierced with a fork. Serve hot.
Nutrition Information:
Yield: 4 Serving Size: 1 servingAmount Per Serving: Calories: 263Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 171mgCarbohydrates: 38gFiber: 4gSugar: 2gProtein: 5g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
