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.
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.
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.
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.
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).