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These Potato Wedges are crispy on the outside, fluffy inside, and tossed in a rich garlic parmesan butter with a smoky char from the grill. I make a big batch every time we fire up the grill, and they vanish faster than anything else on the table, my girls call them the best fries ever. They are the perfect side next to our crispy hot honey chicken.
Par-baked first and then finished on the grill, these potato wedges get the perfect tender-inside, crispy-charred-outside texture every time.
Potato Wedges Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 166kcal
- 🌶️ Flavor Profile: Savory, garlicky, buttery, and smoky
- ✋ Difficulty: Easy, on par with our grilled vegetable skewers
Quick Answer
The secret to crispy grilled potato wedges is to par-bake them first. Cut potatoes into wedges, toss with oil, salt, and pepper, and bake covered until just tender. Then grill them over medium heat until char marks form, basting with a garlic parmesan butter sauce. Finish by tossing the potato wedges in the remaining sauce with fresh parsley.
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Why This Recipe Works
Click to see the technique science
- Par-baking guarantees a fluffy inside. Baking the wedges first cooks them through so the grill only needs to crisp and char the outside.
- The garlic parmesan butter is everything. Basting and tossing in garlic butter and parmesan gives these potato wedges rich, savory flavor.
- The grill adds smoky char. Finishing on the grill gives the wedges those irresistible char marks and a smoky depth you cannot get in the oven.
- Red potatoes hold their shape. Their waxy texture keeps the wedges from falling apart on the grill.
- It is an easy, crowd-pleasing side. These potato wedges go with almost any grilled main and always disappear first.
Why You’ll Love This Recipe
- They are crispy and charred outside, fluffy inside, and coated in garlic parmesan butter.
- Par-baking then grilling gives you the best texture with no fried mess.
- They are the perfect cookout side next to our honey garlic chicken or any grilled main.
Key Ingredients
Here is what you need for these garlic parmesan grilled potato wedges. Simple ingredients, big flavor.
- Red potatoes: Their waxy texture holds up beautifully on the grill and crisps up perfectly.
- Olive oil: Coats the wedges for the par-bake so they cook up tender and golden.
- Butter and garlic: Melted together into the sauce that gives these potato wedges their signature flavor.
- Parmesan cheese: Stirred into the garlic butter for a salty, savory finish.
- Fresh parsley: Tossed on at the end for a pop of color and freshness.
See recipe card for exact quantities.
Variations and Substitutions
These potato wedges are easy to customize. Try these swaps and add-ins.
- Make them in the oven: Skip the grill and roast at 425 degrees Fahrenheit until crispy and golden.
- Add spice: Toss with cajun seasoning, smoked paprika, or red pepper flakes.
- Use different potatoes: Russet or Yukon gold wedges work well too.
- Load them up: Top with cheddar, bacon, and green onion for loaded potato wedges.
- Serve with dip: Pair them with ranch, garlic aioli, or alongside our grilled vegetable skewers.
How to Make Potato Wedges
- Cut the potatoes into 1-inch wedges and toss with olive oil, salt, and pepper. Place in an oven-safe dish, cover with foil, and bake at 425 degrees Fahrenheit for 45 minutes until just tender.
- Make the sauce by melting the butter over medium-low heat, adding the garlic until just fragrant, then stirring in the parmesan until melted. Set aside.
- Grill the wedges over medium heat, flipping after about 5 minutes once grill marks form. Baste with the garlic sauce, then once charred on all sides, transfer to a bowl, drizzle with the rest of the sauce, add parsley, and toss to coat.
Recipe Tips & Tricks
- Par-bake until just tender, not mushy, so the wedges hold their shape on the grill.
- Do not burn the garlic, pull the butter off the heat the moment it smells fragrant or it turns bitter.
- Keep a water bottle handy for grill flare-ups when you baste with the buttery sauce.
- Cut even wedges about an inch thick so they cook and char at the same rate.
- Serve them with a grilled main like our grilled key lime chicken wings for an easy cookout.
- Toss while hot so the wedges soak up every bit of the garlic parmesan butter.
Serving Ideas and Suggestions
These garlic parmesan grilled potato wedges are the ultimate cookout side. Serve them hot off the grill next to burgers, steak, or our crispy hot honey chicken, with a little extra parmesan and parsley on top.
They also make a fun appetizer with dipping sauces like ranch, garlic aioli, or marinara. Pile them on a platter for game day and watch them disappear.
For a full grilled spread, pair them with our grilled vegetable skewers and a fresh salad. Any leftover potato wedges crisp right back up in the air fryer or oven.
Potato Wedges FAQs
Par-baking is the key to grilled potato wedges that are fluffy inside and crispy outside. If you skip it, the outsides char before the centers cook through, so it is worth the extra step.
Red potatoes are great because their waxy texture holds up on the grill. Russets make a fluffier, more classic fry-style wedge, and Yukon golds fall somewhere in between, so use what you like.
Yes. After tossing in oil, roast the wedges uncovered at 425 degrees Fahrenheit for about 35 to 40 minutes, flipping once, then toss with the garlic parmesan butter to finish.
Oil the grates well before adding the wedges and do not move them too soon. Let the char marks form first, which releases them naturally, then flip.
You can par-bake the wedges and make the garlic sauce ahead, then grill and toss just before serving. This makes potato wedges a great option for entertaining.
Store leftover potato wedges in an airtight container in the fridge up to 4 days. Reheat in a 400 degree Fahrenheit oven or the air fryer to crisp them back up.
Firing up the grill? Try our grilled vegetable skewers next for another easy, colorful side everyone loves.
Our no mayo French potato salad is the cookout side that travels without worry.
Potato Wedges
Ingredients
- 3 large red bliss potatoes
- 2 Tbls olive oil
- 1/2 stick butter
- 2 cloves garlic minced
- 1/4 Cup Parmigiano Reggiano cheese
- 1/4 tsp Italian parsley fine mince
- salt and pepper to taste
Instructions
- Preheat oven to 425°F degrees. Cut potatoes into wedges, first by cutting down the middle lengthwise, then cut into long pieces about an inch thick. Toss in the olive oil, salt, and pepper. Place in an oven safe dish and cover with foil. Bake 45 minutes to an hour until just done.3 large red bliss potatoes
- Make the sauce by melting the butter over medium-low heat. Add in the garlic until just fragrant about a minute. Do NOT burn the garlic, if it starts to turn a brownish color at all take the pan off the heat, it is done. Add in the cheese and let it melt down. Set aside.3 large red bliss potatoes
- Get the grill heated over high heat and oil the grates. Place wedges carefully on the grill over medium heat. Flip them over after about 5 minutes or until grill marks start to form. Baste with the garlic sauce but be careful of flare-ups, always have a water bottle handy!3 large red bliss potatoes
- When the potatoes have nice grill marks on all sides they are done, take off the grill carefully and place in a bowl. Drizzle the rest of the garlic sauce over them and add the parsley. Toss until coated.3 large red bliss potatoes
- Serve and enjoy!3 large red bliss potatoes
Nutrition
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I’m sorry but I do not speak French so I cannot translate this for you. However, if you copy/paste the recipe here: https://translate.google.com I’m sure that will help!
et en Français, Dana, cà donne quoi , stp ??????????????la recette
Looks delicious. The seasonings are some of my favorites. Thanks for sharing on Snickerdoodle Sunday!
What a wonderful recipe! Looks delicious…pinned! Have a great evening!