Side angle shot of Perfect Grilled Potato Wedges with a small dish of sauce

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!

Overhead shot of potatoes cut into wedges on a wooden cutting board
Overhead shot of Perfect Grilled Potato Wedges on a grill

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.

Side angle shot of Perfect Grilled Potato Wedges on a white plate

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!

Side angle shot of Perfect Grilled Potato Wedges with a small dish of sauce

Perfect Grilled Potato Wedges

Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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!


  • 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


  1. Preheat a grill to medium high (about 450°F).
  2. 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.
  3. Toss the potatoes with the olive oil, garlic powder, paprika, and salt in a large bowl or large ziptop bag.
  4. 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 serving
Amount 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.

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  1. Another great easy recipe i went vegartian a couple years ago you are have been one of go to s thanks for the help

  2. I can’t decide which looks better, the potato wedges or the dipping sauces!! I don’t know why but food always seems to taste better with grill marks on it, dontcha think?! Thanks for the microwave tip, as I will definitely be trying these now!!

  3. I love oven baked potatoes buuut my oven is currently brokety-broke so this works out wonderfully! Plus, I’m a sucker for sauce (dipping that is, not liquor…well…sometimes) and anything with Greek yogurt I’m down for! Can’t wait to try