Here’s how to make the very best grilled potatoes! These wedges are crispy on the outside and tender on the inside: the ideal summer side dish.
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Heat a pot of boiling water. Cut the potatoes into wedges. Boil until they can just be pierced with a paring knife but still feel firm and hold their shape, about 5 minutes. Place them in a strainer and wait until the steam stops.
- In a bowl, gently toss the potatoes with the olive oil, Old Bay seasoning, and kosher salt.
- Place the potato wedges directly on the grates and cook for 3 to 4 minutes per side (or 6 to 8 minutes) until browned, turning once. Note that when you turn the potatoes, the easiest way is to keep the straight edge on the grill and flip them to the other side. Remove from the grill. Garnish with chopped cilantro or Italian parsley if desired.
*Makes 3 to 4 modest portions: it’s easy to 1.5 times or double! You’ll just need to manage grill space.
**If you don’t have Old Bay, use 1/2 teaspoon garlic powder and 1/4 teaspoon paprika, and increase the salt by 1/4 teaspoon. You can also use any of our seasoning blends (just keep in mind whether they contain salt and adjust accordingly).
- Category: Side Dish
- Method: Grilled
- Cuisine: American
Keywords: Grilled potatoes, How to grill potatoes