A quick and easy side dish that can be made on the grill or in the oven, Grilled Rosemary Potato Wedges are soft and buttery on the inside and crispy on the outside.
I have been searching for a quick and easy way to make grilled potato wedges for years, but kept running into some of the same problems. For example, the grilled potato wedges would take forever to cook, they would never completely cook through in the middle, or the outside would be completely charred before the inside was soft. Since nobody likes burnt, crunchy potatoes, I had to come up with a better solution.
Enter these Grilled Rosemary Potato Wedges – with an extra step of boiling the potatoes before grilling the potatoes take on a soft and buttery like texture in the middle. You then coat the potato wedges in oil, herbs, and spices, and throw them on the grill just until the outsides start to crisp up. The end result is the perfect grilled potato wedges that are crispy and crunchy on the outside, but perfectly soft and tender on the inside.
How Do You Make Grilled Rosemary Potato Wedges?
The important step to making these perfectly tender, yet crispy potato wedges is boiling the potatoes whole before slicing or grilling. You want to cook the potatoes just until a fork slides easily in, but not much longer (as they will fall apart). This allows the potatoes to cook all of the way through, resulting in a soft and almost creamy texture.
The potatoes are then sliced into wedges and coated in an oil, herb, and spice mixture. Because we add the mixture to the warm potatoes, it allows the potatoes to really soak up and absorb the flavors.
Finally, cook the potato wedges on a hot grill (or oven) until they are crispy and golden on the outside.
While there are a couple of steps, the hands on prep work is minimal and the entire process is pretty quick and easy, making these Grilled Rosemary Potato Wedges a perfect weeknight side dish to any grilled meat (especially chicken or steak) or fish.
What Kind Of Potatoes Should I Use for Grilled Rosemary Potato Wedges?
For these Grilled Rosemary Potato Wedges, I recommend using Yukon gold potatoes for the best result. These are more waxy and less starchy than other potatoes. Plus, they have an almost buttery and creamy texture and flavor when cooked.
If you don’t have Yukon gold potatoes, you can substitute red potatoes (I find they cook up pretty similar to yellow potatoes). I would not recommend starchier potatoes like russets for these grilled potato wedges.
Can You Bake These Potato Wedges in the Oven?
Absolutely! When we cook these on the grill, I usually set them on a durable baking sheet and place that on the grill (rather than placing the wedges on the grill directly). The main reason for this is because I am lazy, and it is easier just to place the entire sheet on the grill. This does mean I don’t get pretty grill marks, but the flavor and crispiness is just the same.
With that being said, if you don’t have a grill (or don’t want to heat the grill up), you can easily adjust this recipe for oven baked potato wedges. Just place the wedges cut side down on a sheet pan after coating in oil and bake in about a 425 degree oven until brown and crispy (flipping halfway through).
Can You Make These Potatoes with Other Herbs?
Sure! I used rosemary because I grow a large rosemary plant, so I always have it on hand. Also, I just love the combination of rosemary and potatoes! But you are welcome to mix this up and try with some of your other favorite fresh herbs. I recommend tossing potato wedges with herbs like thyme, parsley, oregano, or any combination of these herbs.
Give My Crispy Grilled Potato Wedges a Try
Next time you are looking for a quick and easy side dish for the grill or oven, be sure to give my Grilled Rosemary Potato Wedges a try. They won’t disappoint. Also, feel free to share some of your favorite grilling sides in the comments below!
Looking for other recipes to use up some extra rosemary after making these potatoes? Here are some of my favorites:
- Rosemary & Black Pepper Focaccia Bread
- White Cheddar Biscuit Waffles with Rosemary Sausage Gravy
- Roasted Delicata Squash and Onions with Rosemary Apple Cider Reduction
- Rosemary Citrus Moscow Mule
Grilled Rosemary Potato Wedges
Ingredients
- 6 medium yukon gold potatoes
- 2 tbs fresh rosemary
- 4 tbs olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
Instructions
- Place washed potatoes in a medium pot or sauce pan and cover with cold water.
- Bring water to boil, and reduce to simmer. Simmer just until a fork slides into center of potato with little resistance – about 15 – 20 minutes.
- Drain water and let potatoes cool slightly to touch.
- In the meantime, mix olive oil, spices, and finely chopped rosemary in a large flat dish or plate.
- Cut potatoes into wedges. I usually like to slice each potato in half the long way and then slice each half into three wedges. As you slice potatoes, add the wedges to oil and spice mixture, turning to coat all sides.
- Place wedges on grill pan or directly on grill with one of the cut sides down. Grill over medium heat about 20 minutes, until golden and crispy – flipping to the other cut side down about half way through cooking.