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Rustic Grilled Potato Wedges

Rustic Grilled Potato Wedges

Since I was a child, i’ve been obsessed with potato wedges. I remember ordering them any chance i got. They were always so crispy on the outside and fluffy on the inside. Salty, creamy and my absolute jam.

Too bad the world taints you when you grow up. As a teenager i held on to my potato wedges. Insisted they weren’t so bad for me. Welcome freshmen 15. That’s when i decided to find a way to make my beloved potato wedges at home without frying them. I just couldn’t give them up. If you know anything about me, you already know that potatoes are kind of my weakness. I’ve told this story a million times before but it’s true and i’ll keep telling it- one year (i was a grown adult, i promise you), i asked my brother for french fries for my birthday and that kid delivered. I got fries from a few different restaurants. Win in my book. See, i like potatoes.

When i created this recipe, i was a sophomore in college. I had just returned home for Christmas break and i needed my beloved potato wedges. My friends were hosting a potluck and i threw some things together in a bowl and out came potato wedges. Over the years, i’ve refined and tweaked the recipe and this has become one that is passed around my family. So much so, that my dear mother (love you mom) pretended this was her recipe and secretly passed it on to her friends as her own. shakes head. Well, here i am, giving you all my famous potato wedge recipe. In the summertime, grill these puppies up. In the wintertime (or any time you don’t want to grill, or can’t grill) throw them in a pan and bake them up at 400 degrees Fahrenheit for 40 minutes.

Before i leave you with this recipe, i want to give you a few tips:

1) Use Idaho potatoes

2) Slice them long-ways into quarters. They look the most like wedges. See photographs below for reference.


3) Don’t be afraid if you have excess sauce in your bowl of potatoes when you marinade them. It’s by design. You want to use that additional sauce to “baste” them occasionally while they grill. It creates layers of flavors and crusty caramelization.

4) Use fresh garlic if you have it, the crushed/minced jar stuff is just not as good.

5) Do not leave the grill unattended. These guys char very quickly because of the oils in the marinade and need to be flipped and attended to often.

6) Use a grill sheet or grill pan as the potatoes can fall through the grates on the grill and char too fast without it.

7) If you decide to bake these, use a preheated oven at 400 degrees Fahrenheit

8) If you bake these potato wedges, you’re going to notice more of a saucy wedge as opposed to one that doesn’t have sauce dripping off of it.

Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe

Total Time: 30 minutes

Yield: 3-5 adult servings


1. 5 large Idaho potatoes, cut long-ways into wedges (quartered)

2. 1/3 cup of mayo

3. 3 tbsp yellow mustard

4. 4 cloves of garlic, crushed

5. 3 tbsp extra virgin olive oil

6. 1/2 lemon juiced

7. 2 tbsp ketchup

8. 1 tbsp salt

9. 1/2 tbsp fresh thyme leaves

10. dash of your favorite hot sauce (optional)


1. Slice your potatoes into wedges and set aside

2. Heat your grill to low and place a grill pan or grill tray on it, allowing it to heat up. This will create a crispy and crusty exterior. Ensure your grill isn’t overheating. You want the potatoes to cook evenly, slowly.

3. While the grill heats, whisk together all of the ingredients (#2-10) in a large bowl. Add the potatoes to the mixture and toss, ensuring all of the wedges are well coated.

4. Once your grill is hot, place the wedges, in a row, on the grill tray. Allow to cook for 3-4 minutes before brushing them with more of the sauce that is remaining in the bowl and turning them to the next side to cook. Repeat this step until you have used up all of the remaining sauce in the bowl.

5. Continue flipping your potatoes until all of the sides have touched the heat and caramelized on the outside, creating a crust. The whole grilling process should take between 20-25 minutes.

6. Remove from the heat and finish with a squeeze of lemon. Enjoy with your favorite dipping sauce!

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