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Grilled Spiced Potato Wedges Recipe

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3.9 from 9 reviews

These Grilled Potato Wedges are crispy on the outside and tender on the inside, infused with a smoky, spicy blend of cumin, ancho chile, and freshly ground black pepper. Perfect as a flavorful side dish for any BBQ or gathering, these wedges combine simple ingredients with grilling expertise to deliver a delicious, satisfying treat.

Ingredients

Spice Mix

  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon table salt)
  • 1 teaspoon freshly ground black pepper

Main Ingredients

  • 3 large russet potatoes, scrubbed and cut into 1-inch thick wedges
  • 1/3 cup (80 ml) extra-virgin olive oil

Instructions

  1. Prepare the spice mixture: In a small bowl, combine the ground cumin, ancho chile powder, kosher salt, and freshly ground black pepper. Stir well and set aside to use later for seasoning the potatoes.
  2. Prepare the grill: Light a chimney of charcoal and wait until all the coals are fully lit and covered with gray ash. Pour the hot coals onto one half of the grill to create an indirect heat zone. If using a gas grill, heat half the burners to high, cover the grill, and preheat for about 10 minutes. Clean the grilling grate and oil it lightly to prevent sticking.
  3. Oil the potato wedges: Brush all sides of the potato wedges generously with extra-virgin olive oil to ensure they crisp up nicely and don’t stick to the grill.
  4. Grill the potatoes over direct heat: Place the oiled potato wedges on the hot side of the grill. Grill them for about 5 minutes per side, or until they develop a nice golden-brown color and grill marks.
  5. Cook the potatoes over indirect heat: After achieving a good sear, move the potato wedges to the cooler side of the grill. Cover the grill and continue cooking for another 5 to 10 minutes, or until the potatoes are tender inside when pierced with a fork.
  6. Season and serve: Transfer the grilled potato wedges to a large bowl, sprinkle the prepared spice mixture evenly over them, and toss well to coat. Serve immediately while hot and enjoy their smoky, spicy flavor.

Notes

  • Ancho chile powder adds a mild smoky heat; if unavailable, substitute with mild chili powder or smoked paprika.
  • You can adjust the salt amount if using a different type of salt—Diamond Crystal kosher salt is lighter than regular table salt.
  • Ensure grill grates are well oiled to prevent sticking and tearing of the wedges.
  • Using russet potatoes gives a fluffy interior; alternatives include Yukon Gold for a creamier texture.
  • Leftover wedges can be reheated in a hot oven or on a skillet to retain crispiness.

Find it online: https://recipefeastful.com/grilled-spiced-potato-wedges-recipe/