Grilled Potato Wedges Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 09, 2018
A bowl of grilled potato wedges.

Serious Eats / Joshua Bousel

I know these aren't fries, but doesn't "hamburger and grilled potato wedges" have a nice ring to it too? I was reflecting on my grilling past and realized that grilled fries—which had been such a staple in my earlier years—had completely fallen out of my repertoire for some time now, and I couldn't come up with any good reason why.

They're quick, tasty, and go great with with most meats coming off the flames, so why shouldn't they be part of any regular grilling rotation?

Making them couldn't be more simple: wedge a few spuds, brush them with oil and place them over the coals on a two-zone fire until they brown and crisp on all sides. From there, move the fries to the cool side of the grill and cover to finish cooking through, then sprinkle with a nice spice mixture to your liking and they're done.

Like any well-executed fries, you get a nice crunchy exterior paired with some fluffy insides, but with the added flavors that a little smoke and char from the grill brings to the party. I enjoyed all that goodness alongside a nice steak, getting the fries from grill to plate all during the meat's resting period.

Recipe Facts

5

(1)

Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Serves: 4 to 6 servings

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Ingredients

  • 3 large russet potatoes, scrubbed and cut into wedges about 1 inch thick

  • 1/3 cup olive oil

  • 1 teaspoon cumin

  • 1 teaspoon ancho or regular chile powder

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

Directions

  1. Mix together the cumin, chili powder, salt, and pepper in a small bowl and set aside.

  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate for indirect cooking. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Brush the potatoes all over with olive oil and place over the hot side of the grill and cook until browned and crisp on both sides, about 2 to 3 minutes per side. Move the potatoes to the cool side of the grill, cover, and continue to grill until cooked through, about 5 to 10 minutes longer.

  3. Remove the potatoes from the grill to a large bowl. Sprinkle with the spice mixture to taste and toss to coat. Serve immediately.

Nutrition Facts (per serving)
253 Calories
12g Fat
33g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 253
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 244mg 11%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 4g
Vitamin C 12mg 62%
Calcium 33mg 3%
Iron 2mg 11%
Potassium 842mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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