New this month
Get the Allrecipes magazine

Grilled Potato Wedges

Gypsy Girl

"We just started cooking with a 30-inch gas grill after decades of using a Weber® charcoal grill. While we still use the charcoal grill, the extra space allotted to us on the gas grill has made us really branch out with different sides. I created this one knowing we could put the potatoes directly on the grill and not have to make a foil packet to make it fit!"
Added to shopping list. Go to shopping list.


2 h 38 m servings 144 cals
Original recipe yields 8 servings (32 wedges)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.
  4. Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
  5. Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.


  • Cook's Note:
  • Don't boil the potatoes until completely tender; a knife should meet some resistance when poking the wedges. If they are too soft, they won't hold up on the grill.

Nutrition Facts

Per Serving: 144 calories; 6.9 g fat; 19.2 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 233 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 4
Most helpful
Most positive
Least positive

The herb infused oil is to die for! I'm already thinking of other ways I could use this. I did replace some of the rosemary with oregano but only due to personal preference. Rosemary goes a long...

Yes delish

These are the best potatoes ever! I love crispy on the outside and soft inside. Very easy to make...we had fresh rosemary and oregano so we used a spice grinder, then added dry thyme and.

I made half the recipe. I also crushed and chopped the garlic and left it in. Other than that, no changes. (Oh yeah, dried thyme) Very very tasty. Even my fussy hubby liked them.