Grilled Potato Wedges

Speedy potato wedges using 2 heat sources


These were the easiest and tastiest potato wedges I’ve ever grilled. I first baked the potatoes while I baked my chocolate zucchini bread. I always bake a bag of potatoes while I’m baking breads. Most quick breads require an hour (if I’m making a regular loaf) and this is the perfect opportunity to bake potatoes. I refer to this as batch cooking because I have many potatoes to incorporate into other side dishes.

Once you have the baked potatoes cooled and hour or so, this side comes together quickly. I quartered the potatoes lengthwise and put them on a piece of foil for the grill. I use Reynolds nonstick foil, but it’s not necessary. It’s a little heavier than all-purpose and it transports easier without tearing. I would recommend heavy-duty foil or using 2 sheets of all-purpose. I put my 9×13 piece of foil on a cookie sheet to carry the veges. I also sliced a pepper and separated slices of onion. Then I drizzle with olive oil, salt and pepper to taste. I mince a clove of garlic and give everything a gently toss with my clean hands.

This sheet of foil slides carefully onto a medium hot grill and close it for three to five minutes. Watch the browning carefully and turn the potatoes on both sides to brown. They will develop a nice brown crust your children will think is deep fried-at least mine like them crunchy.

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We served ours with grilled tilapia and this was another sheet of foil right beside the potatoes. Click here for this breaded delicate fish with creole seasoning. I combine the fish, potatoes and a strawberry feta spinach salad for an easy summer meal.


One other note about baking large batches of potatoes, cold potatoes are great for a number of side dishes throughout the week. Hashbrown potatoes, twice baked potatoes and potato skins.

Grilled Potato Wedges with Peppers and Onions

4-6 medium baked, cooled potatoes cut into uniform quarters (it’s okay if they are cold from a previous day)

1 pepper, sliced

1 onion, sliced

2 Tablespoons olive or canola oil (I used a blend)

kosher salt and pepper to taste

1 garlic clove, minced or 1/2 tsp. garlic powder

Combine all the ingredients on a 9×13 sheet of foil. Grill approximately 5-7 minutes, turning wedges individually. Grill another 5-7 minutes until desired crispness.

This is a frugal side dish for a summer BBQ at your house. Throw in some cooked leftover meat for a main dish. Or how about Kielbasa sausage and scrambled eggs at a camp fire? Can you tell I’m ready to go camping again. How about you?

What would you add to this easy side dish to make it a hearty meal?

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