Grilled Potato Wedges

When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing flank steak.

  • Servings: 8
Grilled Potato Wedges

Source: Martha Stewart Living, August 2008


  • 5 large russet potatoes, scrubbed and cut lengthwise into 1 1/2-inch wedges
  • Coarse salt
  • Extra-virgin olive oil, for brushing
  • Sea salt and freshly ground pepper


  1. Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Generously season water with coarse salt. Bring to a boil, reduce heat, and simmer until a paring knife pierces through potatoes with some resistance, about 5 minutes. Drain in a colander, and pat potatoes dry with a kitchen towel.

  2. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Brush potato wedges with oil, and grill, turning occasionally, until blackened with grill marks and a knife tip pierces through with little resistance, about 8 minutes. Season with sea salt and pepper, and serve.

Cook's Notes

The potatoes are ready to be turned when they release easily from the grate. If they stick, cook them for a few more minutes.


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