These Seasoned Grilled Potato Wedges are the perfect summer side dish to enjoy with all your favorite grilled foods. This recipe is ideal for summer because it’s made with just the microwave and grill, so your house won’t overheat while making these delicious fries.
Summer is in full swing around here, and the weather is warming up. We don’t have air conditioning in our house, so I like to use the oven as little as possible on hot summer days. These Seasoned Grilled Potato Wedges are great when you’re craving homemade fries but don’t want to turn on the oven.
I started making these grilled potato wedges about 10 years ago when we moved to a little casita with only a mini fridge and a toaster oven. We also had a grill outside, and that’s where I cooked most of our meals. I came up with this easy grilled potato recipe, and we’ve been enjoying it ever since!
Why You’ll Love These Homemade Potato Wedges!
- You won’t heat up the house – Regular oven fries will heat up the house in the summertime, but these potato wedges are made using just the microwave and the grill.
- They’re perfect for summer – These grilled potato wedges are great for summer because you can throw them on the grill with whatever else you’re heating up for dinner.
Seasoned Grilled Potato Wedges Recipe Ingredients
- Potatoes – I like russet potatoes when making potato wedges, but Yukon gold could also be used.
- Oil – I’ve made these using olive and canola oil. You can use any kind of oil you like as long as it can withstand high temperatures.
- Seasonings – I like to season my potato wedges with granulated garlic, paprika, salt, and pepper. You can add other seasonings to the mix or prepare them with oil and salt to keep it simple.
How To Make Easy Grilled Potato Wedges
- Wash and dry the potatoes well, then use a fork to prick them all over with holes. Place the potatoes on a microwave-safe plate and microwave until fork tender but not mushy. I usually use the baked potato setting on the microwave and check them every few minutes. You want to be able to easily cut into them without them falling apart.
- Let the potatoes cool until they’re easy to handle. Carefully cut them in half lengthwise, then cut each half into three wedges. Place the potato wedges on a large plate or cutting board.
- Add the oil, paprika, granulated garlic, and salt to a small bowl and mix until fully combined. Use a pastry or grill brush to brush the potatoes with the seasoning and oil mixture, covering them as much as possible with the oil.
- Get your grill going. I use a gas grill on medium-low heat. Once the grill is heated, place the potato wedges onto the grill cut-side down (rather than skin side down). Allow the potato wedges to cook for 5-10 minutes before flipping to the other side.
- Remove the potato wedges and allow them to cool for a few minutes before serving with ketchup or your favorite dipping sauce.
Seasoned Potato Wedge Recipe Frequently Asked Questions
- What type of potatoes should be used? I recommend russet potatoes, but Yukon gold can also be used; just make sure you don’t cook them in the microwave for too long because they tend to soften more easily than russet potatoes.
- What if you don’t have a grill? This recipe is meant for the grill, but you can also make them on the stove with a grill pan.
- Can leftovers be reheated? Yes, you can reheat leftovers in the microwave, in the oven, or on the grill.
- How long do leftovers stay good for? If stored in an airtight container, leftovers should last for about 4-5 days in the refrigerator.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Easy Summer Side Recipes?
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Seasoned Grilled Potato Wedges
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
These Seasoned Grilled Potato Wedges are the perfect summer side dish to enjoy with all your favorite grilled foods! These potato wedges are great because they’re made using just the microwave and grill, so you won’t heat up your house when making this delicious fries!
Ingredients
- 4 medium sized russet potatoes
- 1/4 cup oil, whatever kind you prefer
- 2 teaspoons paprika
- 2 teaspoons granulated garlic
- 2 teaspoons salt
- 1/2 teaspoon black pepper (optional)
Instructions
- Wash and dry potatoes well and then use a fork to prick them with holes all over. Place potatoes on a microwave safe plate and microwave until fork tender, but not mushy. I usually use the baked potato setting on the microwave and then check them every few minutes. You want to be able to easily cut into them without them falling apart.
- Let potatoes cool until easy to handle. Carefully cut potatoes in half, lengthwise and then cut each half into three wedges. Place potato wedges on a large plate or cutting board.
- Add the oil, paprika, granulated garlic and salt to a small bowl and mix together until fully combined. Use a pastry, or grill brush to brush the potatoes with the seasoning/oil mixture. Try to cover them as much as you can with the oil.
- Get your grill going. I use a gas grill and put it on medium-low heat. Once the grill is heated up, place the potato wedges onto the grill, cut side down is best rather than skin side down. Allow potato wedges to cook for 5-10 minutes before flipping to the other side.
- Remove potato wedges and allow to cool for a few minutes for serving. Serve with ketchup, or your favorite dipping sauce.
Notes
I grilled my potato wedges on a gas grill, cooking time will be different depending on the type of grill you have and how hot it is.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side, Vegan
- Method: Microwave, Grill
- Cuisine: American
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