Grilled Garlic Butter Potato Wedges
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Don't pull out the grill and forget about the potatoes this season! These easy Grilled Garlic Butter Potatoes Wedges will go perfect with all your BBQs this summer!
It's summertime, and in our house, that means all things grilled. I am always a happy camper when I can get outside and grill. Most people think of meats when you grill, but that's not the case. I LOVE all kinds of grilled vegetables.
On the other hand, my husband is very much a meat and potatoes kind of guy, so I am always sure to make him some of his favorites. However, I tend to get bored with potatoes at times, which is why I'm always experimenting with different ways of making this simple starchy vegetable more fun.
That's where my grilled potato wedges come into play! These potatoes quickly became a favorite in our house from the first time that I made them for my husband. He says they are like a cross between a french fry and roasted potato but WAY BETTER (his words).
Of course, these have to be on rotation all the time in the summer on my grilling menu, and that includes Father's Day! I mean, why wouldn't I make him one of his favorites during the time of the year that we celebrate him?
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Don't have a grill?
That's okay, these can be done in the oven or a grill pan, but I promise you will eventually want to make these on a grill because it does make them 100 times better!
Picking the Potatoes
I prefer to use Yukon Gold's for these potatoes because of their tender skin and light buttery flavor profile. You can use russet if that is what you prefer.
Cutting the Potatoes
This is part of the secret to these babies. The shape helps them cook, so they have the beautiful, slightly crispy outer while the centers remain buttery soft.
- Wash and dry your potatoes - You want ones that are medium in size and longer as opposed to fatter.
- Cut the potato in half lengthwise, so the longest parts remain intact.
- Cut each half in half again along the first cut. This will give you four quarters of your potato. Carefully hold the potato on the pointed cut end, so it's almost balancing on end. Take the knife in the middle of the top (outer skin) area of the potato and slice down till you meet the pointed edge, and the two wedge pieces are formed. Depending on how fat your potatoes are, you can continue to divide the wedges until you get the desired shape and thickness.
The SECRET to the Perfect Grilled Potato Wedges
You've probably tried grilling potatoes before, and they probably took a long time. The outsides probably got overcooked while the insides were still more crunchy than you wanted or expected after cooking so long on the grill. Let's be honest; no one likes an overcooked potato on the outside and practically raw on the inside.
These babies don't have that problem because it's all about the parboil. Don't know what that means? Simply put, you cook the potatoes before you grill them. Not all the way, just long enough to take the edge off the potato and get it started cooking.
This doesn't take long because you DO NOT want to filly cook the potato as that will yield a mushy mess, and you won't be able to transfer the intact wedges to the grill. I like to get the pot of water boiling before I put the potatoes in, set a timer for about 5 minutes, and then drain. It might seem like an unnecessary, extra step, but I promise it makes all the difference.
On the Grill
I hear all the time that potatoes stick to the grill, and then that makes them fall apart and not stay in perfect wedges. There are two ways I keep this from happening.
- Grill Mats - These simple silicone mats are made to help you cook foods on your grill without them sticking. I have a few, and I use them all the time, from making these potatoes and other vegetables to creating a flat surface for grilling delicate fish.
- Foil - If you don't have grill mats, foil can be your friend but don't reach for the nonstick kind with various chemicals added to it. Take your everyday piece of foil cut to the length that will fit in your grill. Drizzle about 1-2 TBS of a high heat compatible cooking oil. I like to use Avocado Oil because it's mild in flavor and takes the heat well. This will create the nonstick solid surface for your potato wedges to cook while also allowing them to get all grilled goodness still.
If you have a meat and potatoes lover in your house, give them a try, and they will keep asking for them repeatedly.
Also, I might be a little obsessed with Steve's Paleo Ketchup. Like okay, maybe a lot obsessed. I usually buy it at Whole Foods, but lately, since I haven't traveled to get to the closest Whole Foods, I've been ordering it directly from them. If you need GOOD real food, gluten-free ketchup, I highly recommend them. (NOT SPONSORED just obsessed, lol)
More Grilling Recipes
Grilled Garlic Butter Potato Wedges
- 4 Yukon Gold Potatoes
- 2 TSP Avocado Oil
- 2 TSP Butter Ghee or Dairy-free Alternative
- 1 ½ TSP Salt
- 1 1.2 TSP Garlic
- Bring a medium-sized pot of water to boil.
- Wash and cut the potatoes into the wedges. See the notes above notes on how to do this.
- Once the water has come to a boil place the potatoes into the water and allow them to cook for about 5 minutes.
- Remove the pot from the heat and carefully drain the potatoes.
- Toss the remaining ingredients into the pot of drained potatoes and coat evenly.
- Preheat the grill to medium-high heat. This is about 375-400 degrees on the grill and prep the surface for grilling.
- Place the potatoes on the grill. Allow them to fall to one side of the wedge or the other.
- Allow the potatoes to cook, without moving them, for about 10 minutes.
- Flip the potatoes to the opposite side of the wedges, and continue cooking them for another 10 minutes.
- Top with a little more salt and garlic powder, to taste if desired.