Grilled Potato Wedges in Just 20 Minutes
This recipe for grilled potato wedges takes less than 20 minutes to make. With their crispy golden outsides and hot and fluffy insides, this potato recipe is the summer side dish you've been looking for.
Ingredients
- 2 lbs Yukon Gold potatoes (unpeeled)
- 2 tablespoons olive oil
- 2 teaspoons salt
- ½ teaspoon pepper
- 3 cloves garlic (minced)
Instructions
- Cut the potatoes lengthwise into wedges about ½ inch thick. Add to a bowl and add olive oil, salt, pepper, and garlic. Toss to coat.
- Cover the bowl with plastic wrap and microwave for 8-10 minutes, stirring halfway through. Test at 8 minutes. They should still have some raw spots, along with some that are tender. You don’t want them completely cooked.
- Turn on the burners of a gas grill to high and cover for about 15 minutes. Place the potatoes on the hot grill in a single layer and cover. Cook for about 3 minutes then turn and cook the other side for about 3 minutes, until they have browned on both sides.
Barbara's Notes + Tips
- Try to cut your potatoes into uniform thickness. This helps them to cook much more evenly.
- If you don’t have a microwave, you can also par-boil your potatoes until they’re slightly soft but not cooked all the way through. Drain them in a colander, then toss with the oil and seasonings. Finally, finish them up on the grill.
- Before you remove your potatoes from the grill, pierce a few of them with a fork to make sure they’re fully cooked. A fork should easily pierce through the inside of the potato.
Nutrition
Calories: 240kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1177mg | Potassium: 967mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 2mg
