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Crispy Grilled Potato Wedges

Rated as 4.67 out of 5 Stars

"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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30 m servings 254
Original recipe yields 4 servings (16 potato wedges)


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  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; 13.7 30.4 3.6 0 596 Full nutrition

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I love this recipe! It’s a great side item to grilled ribeye steaks. I added more black pepper and more chili powder to spice it up a little more along with chives. It was perfect.

Love the flavors! Instead of using grill, I used convection oven set at 425. Used large cookie sheet with sides, placed a rack from roaster on it, sprayed both with cooking oil. Placed potatoes ...

I made this recipe exactly as it. The flavor was good but the potatoes fell apart when mixing with the spices. This caused a challenge on the grill. The next time I will try to only cook them...