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Bring a large pot of water to a boil while you wash potatoes and slice off any blemishes without completely removing the skin. Keeping the skin on keeps the wedges together while grilling them. Add potatoes and salt to water and boil for 17 minutes, or until you can poke a fork in the potatoes. It’s important not to overcook the potatoes – you don’t want them to be super mushy.
Cut potatoes lengthwise into 1.5 inch wedges, which is about six to eight pieces per potato. In a bowl, gently mix potato wedges with olive oil, chili powder, salt, and pepper.
Bring the grill up to a temperature of about 400 degrees with a medium flame. Arrange the potatoes perpendicularly on the grill grates so they don’t fall through. Close the grill lid and cook potato wedges for 5 minutes. Flip, then cook the other side 5 minutes with a closed grill lid.
Remove the potatoes and serve them on an even layer plate or platter so the stay crisp. Drizzle Toby’s Honey Mustard Dressing & Dip and sprinkle cilantro.
Special thanks to Jenna Passaro from Sip Bite Go for sharing this recipe. Photo credit to the original post on Grilled Potato Wedges.