Grilled Potato Wedges Recipe

5 from 2 votes

Perfect crispy grilled potato wedges are a perfect side dish for your BBQ menu.

Prep Time20

Cook Time15

Course: Appetizer, Side Dish

Cuisine: American, bbq, grilled

Servings: people

Cost: $8.00

2 whole Russet potatoes, cut into 8 wedges each See notes on prep instructions for a cold soak.
2 tablespoons extra virgin olive oil
2 tablespoons Ultimate Dry Rub

Preparation: Preheat your gas or charcoal grill to medium-high heat, using two-zone grilling set up. We target 450 degrees Fahrenheit in the cooking chamber.
Grill Direct: Place the seasoned potato wedges on the grill grates in a single layer, with the flat sides down to get nice grill marks. Cook over direct heat for 3 minutes per side to get the grill marks.
Grill Indirect: After after you have achieved grill marks on each side you can move them to indirect side to finish and get that crispy texture. Rotate the potato wedges every 5 minutes to ensure they cook evenly.
Serve: Serve the warm with the fry sauce.

Prep Notes for potato wedges:

Start by washing the potatoes of any dirt. Next, on a large cutting board cut the potatoes in half. Take each half and then cut it in half again so you have four pieces. Then cut the four pieces in half one last time so you have eight pieces. Note: If you have smaller potatoes you likely will only get six wedges per potato versus eight.
Next place the potato wedges in a large bowl. Then fill with cold water until the potatoes are covered. Add a generous amount of kosher salt (3 tablespoons or more) to the water and stir to dissolve. The water should taste like salty sea water.
When recipe testing we tried various methods to see which provided the best results. We found that the best method was the cold soak method and recommend you use that when preparing the potatoes. Soak for 20 minutes, then strain and dry. They are then ready to season and grill.