Crispy Grilled Potato Wedges


Seasoned grilled potato wedges that are crispy on the outside and soft on the inside. Boiling them first is not only key for texture but it also allows the wedges to absorb the seasoning. Dip in ranch dressing or favorite dipping sauce if desired.

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
16 potato wedges


  • 1 ½ pounds large baking potatoes

  • ¼ cup olive oil

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon onion powder

  • ½ teaspoon chili powder

  • ¼ teaspoon ground cumin


  1. Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.

  2. Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.

  3. Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.

  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

Nutrition Facts (per serving)

254 Calories
14g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 254
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 596mg 26%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Total Sugars 1g
Protein 4g
Vitamin C 34mg 170%
Calcium 25mg 2%
Iron 2mg 9%
Potassium 732mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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