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The best grilled potato wedges.

Grilled Potato Wedges

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: Grill
  • Cuisine: American


Grilled Potato Wedges – An easy, delicious and kid-friendly side dish that goes with everything! Toss them on the grill with any grilled main dish!


  • 68 Yukon gold potatoes, cut into wedges
  • 2 tablespoons avocado oil (or extra virgin olive oil)
  • 23 teaspoons kosher salt
  • 1 teaspoon ground black pepper


  1. Preheat: Preheat grill to 450 degrees F.
  2. Oil: Place potato wedges in medium bowl and drizzle with oil. Use your hands to massage the oil into the potato wedges, coating every piece.
  3. Season: Sprinkle with salt and pepper, tossing to coat.
  4. Foil Basket: Take a large piece of aluminum foil and fold up all 4 sides to create a foil tray (alternatively you can use a grill pan or basket).
  5. Direct Heat: Place foil on clean grill grates over direct heat. Add potatoes to your foil basket (or grill basket).
  6. Keep Moving: Cook for a total of 12 minutes opening the grill every 4 minutes to move the potatoes around.
  7. Test: After 12 minutes test one potato and determine if they are done to your liking.  If not, close grill and cook for an additional 2-4 minutes or until soft, but firm.
  8. Remove: Carefully remove from grill and serve immediately with ranch dressing (or dipping sauce of your choice).


  • How to Cut into Wedges: Cut the Yukon Gold potato in half, lengthwise. Place that half flat side down and cut in half lengthwise again. Cut each of those quarters in half lengthwise. This will result in 8 wedges.
  • Cooking Time Will Vary for Thicker Wedges: You may need to increase the cooking time by 2-5 minutes depending upon the thickness of your potato wedges. Simply pull off one wedge and test the firmness with a fork to determine if you need to continue cooking.
  • Using Other Potatoes: Yes, you can use other potatoes, but the cooking time may be off. Russet potatoes, for example, are much larger than a Yukon Gold potato and the wedges tend to be longer and thicker.  Just adjust the cook time accordingly.
  • Dipping Sauce: Ranch dressing or ketchup is recommend as a dipping sauce, but feel free to use your personal preference.
  • Leftovers/Storage: The potato wedges are best served right off the grill, but they do keep pretty well in the refrigerator.  Store in an airtight container in the refrigerator for up to 5 days.