Grilled Potato Wedges (Recipe)

These beautiful homemade BBQ grilled potato wedges are sure to be your next BBQ party hit. Sliced from russet potatoes, and rubbed in a simple seasoning, these couldn’t be any easier to make.

grilled potato wedges recipe

If you’re looking for your next BBQ party appetizer then get a load of this grilled potato wedges recipe. Seasoned with paprika and salt before seared over hickory smoke, this take on fries is bound to be unlike anything you’ve had before.

While meat might reign supreme when grilling, it can easy to forget what popular dishes can be recreated on your outdoor barbecue grill.

And at the top of the list sits potato wedges.

delicious potato wedges resting on parchment paper

A lot of people who make their own homemade wedges or fries tend to do either oven bake or grill them, but today I want to do away with all of that and move things outside.

These wedges offer the same crunch and flavor that regular wedges do, but them being prepared on the grill adds a whole new level of taste to it.

potato wedges seasoned in paprika salt black pepper and potato flakes

With the sear of the grill’s high heats and the smoke from the hickory wood chips, this wedges are the way to go.

They’re prepared with a blend of oil and seasoning to give them a natural crisp as they cook. For me, it’s this finish that makes them so addictive.

potato wedges served up in small serving bowl
potato wedges before being grilled, sat on a sheet of aluminum foil

What’s the best type of potato for grilled wedges?

I’ve used russet potatoes for this recipe because they have a thin skin that makes them easy to cook evenly through while maintaining a crispy outside and fluffy inside. This makes them great for baking and for using as french fries, so they’re good enough for us to use as wedges.

Make sure that you get organic potatoes because russets (also called Idaho potatoes) are often listed as some of the most likely produce to contain pesticides. You want a firm and smooth potato, each uniform in size.

How to prepare wedges for grilling

Star by washing your potatoes under a cold tap. Potatoes tend not to be sold cleaned, so make sure you scrub them thoroughly.

Slice each potato lengthwise into halves. Place each half face down on your chopping board, and cut lengthwise again to produce quarters. Slice one more time to leave you with eight wedges per potato. Make sure you do this as evenly as possible.

Put the raw wedges in a large bowl and submerge with hot water. Leave to soak for 5-10 minutes. This will help to make the skin more crispy. After ten minutes, remove from water and pat down to dry with a paper towel.

Prepare the seasoning in a small bowl. My seasoning recipe is just a simple blend of paprika, salt, black pepper and potato flakes. This should provide just a touch of spice and a bit of extra crunch on the skin without overwhelming the wedges.

Dash the seasoning over the wedges, applying to all sides and coating evenly. Now on to grilling!

What does soaking potatoes do?

Putting your wedges in a hot water soak before grilling is a great way to make your wedges even crispier. It helps to release some of the starch in the potato flesh and absorb more moisture. This means softer insides and crisper outsides. It also helps stop the wedges from sticking together (source).

bbq grilled potato wedges recipe
5 from 2 votes

Grilled Potato Wedges

These beautiful homemade BBQ grilled potato wedges are sure to be your next BBQ party hit. Sliced from russet potatoes, and rubbed in a simple seasoning, these couldn't be any easier to make.
Course Appetizer, Side Dish
Cuisine American, BBQ
Prep Time 20 minutes
Cook Time 30 minutes


  • 4-6 russet potatoes medium sized
  • ½ cup cooking oil
  • 2 tbsp paprika
  • ¼ cup salt
  • 1 tbsp black pepper
  • cup potato flakes


  • Start up grill and close lid until fully heated. Aim for 400°F/205°C.
  • Slice potatoes in half and then into wedge-shaped eighths.
  • Put raw wedges in large bowl and submerge in hot water. Leave to soak for 10 minutes. Pat down to dry.
  • Put wedges in a large bowl and toss with cooking oil until coated. Add the salt, paprika, and black pepper. Toss until evenly coated in seasoning.
  • Sprinkle potato flakes over potatoes until coated evenly.
  • Wrap baking tray or sheet in aluminum foil. Transfer wedges to tray and spread out evenly.
  • Grill for 20-30 minutes, or until skin of wedges has turned golden brown and started to develop a crispy exterior.
  • Remove from grill and serve immediately.

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