Grilled Sweet or Russet Potato Wedges

I decided to combine these two recipes since they make great sides when you are grilling. Par-boiling them speeds up the grilling process and you have tender, crispy and flavorful potato wedges.

Grilled Sweet Potato or Russet Potato Wedges

Grilled Sweet Potato Wedges:

  • sweet potatoes
  • extra virgin olive oil
  • mixture of your favorite herbs or spices – I like to use equal amounts of fresh thyme, sage, rosemary, oregano and parsley; or Rose Harissa spice mix
  • salt and pepper to taste (for me the herbs give the potatoes enough flavor)

Cut each sweet potato in half. The potatoes I had were long so I quartered them instead, leave the skins on. Bring a saucepan of water to a boil, add the potatoes and boil for about 10 minutes. Remove, drain and cool. Cut each half or quarter into 3 or 4 wedges.

When you are ready to grill, brush each wedge with a mixture of olive oil and herbs or spices. Grill for 5 minutes or so, turn once when you see grill marks. Continue to grill until the potatoes are tender and ready to eat.

Serve with sriracha mayonnaise – add 2 tbsp. (or to taste) Sriracha to 1/2 cup mayonnaise

Grilled Russet Potato Wedges:

  • large russet potatoes
  • extra virgin olive oil
  • herbs and or spices of your choice

Put the potatoes in a pan of cold water; add 1 tbsp. salt, bring to a boil and cook about 10-15 minutes depending on the size of your potatoes. Drain, let cool and slice each potato lengthwise into wedges.

Prepare your grill, brush the potatoes with oil and seasonings of your choice. Grill until golden brown with grill marks, turning once.

Serve with Bobby Flay’s Malt Vinegar Aioli:

  • 1 cup Hellmann’s mayonnaise
  • 1/4 cup malt vinegar
  • 2 large garlic cloves, mashed into a paste
  • 1 tbsp. fresh tarragon, minced (I used more)
  • salt and pepper to taste (optional)

Combine above ingredients and serve with potatoes.

Recipe by

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Turkey burgers and grilled russet potato wedges.

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23 thoughts on “Grilled Sweet or Russet Potato Wedges

  1. Your timing in posting this was impeccable, Judi… I made them yesterday for guests! I needed a large quantity so I did use a grill pan…though I did miss the “grill marks” a bit, they were fabulous! Thank you for sharing. 🙂


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