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–+ servings
grilled garlic butter potato wedges in a pile on top of parchment paper and a sprinkle of salt and fresh parsley with a small bowl of ketchup in the upper left hand side for dipping.

Grilled Garlic Butter Potato Wedges

Meeta Arora
Don't forget the veggies this BBQ season with these easy to make Grilled Garlic Butter Potato Wedges!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish, vegetables, vegetarian
Cuisine American
Servings 8
Calories 192 kcal

Ingredients
  

  • 4 Yukon Gold Potatoes
  • 2 teaspoon Avocado Oil
  • 2 teaspoon Butter Ghee or Dairy-free Alternative
  • 1 ½ teaspoon Salt
  • 1 1.2 teaspoon Garlic

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 192kcal
Keyword garlic butter potatoes, grilled potato wedges, grilled potatoes, potato wedges
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