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Grilled Potato Wedges, an easy and delicious summer side dish!
You will want to make these grilled potato wedges all the time!
Grilled Potato Wedges
Get that grill ready because I have another amazing recipe for those warm summer nights!
To me, a meal is not really complete without a starch and a main starch I like to use are potatoes.
Potatoes are so extremely versatile and filling, I just love thinking up new ways to cook them!
How to make grilled potato wedges:
Preheat oven to 425° degrees.
Cut potatoes into wedges and 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.
Make the sauce by melting the butter over medium-low heat. Add in the garlic until just fragrant about a minute.
Add in the cheese and let it melt down. Set aside.
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 and when done grilling toss wedges in reaming sauce.
Serve and enjoy!
Grilling potato wedges is easy and delicious!
Can I bake the potato wedges ahead of time?
Another thing I love about this recipe is you can get the potatoes ready ahead of time and then just pop them on the grill while you’re cooking your main dish. So easy, my fav!
What are the best potatoes for grilling?
Starchy potatoes are best! Russets are great but I do love these red bliss potatoes!
For other delicious grilling recipes check out my grilled corn and tomato salad, grilled asparagus, and these grilled key lime chicken wings!
And don’t forget to check out Parrish’s weekly series recipe for Grilled Sweet Tea Chicken or these other favorite summer recipes Grilled Chicken Bacon Ranch Nachos, Grilled Everything Chicken, and Monterey Chicken.
These are so worth it and really aren’t hard at all! I hope you enjoyed this recipe and have found another dish to try out!
Tools used to make grilled potato wedges:
Grilled 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.
- 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.
- 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!
- 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.
- Serve and enjoy!
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!