Rating: 4.5 stars 4.5
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
4
Yield:
16 potato wedges
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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

254 calories; protein 3.6g; carbohydrates 30.4g; fat 13.7g; sodium 595.7mg. Full Nutrition
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