Name: Grilled Potato Wedges for One
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 large potato; 1/8 teaspoon granulated garlic; 1/8 teaspoon smoked sweet paprika; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 to 2 tablespoons oil (use high smoke oil)

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Ready in 30 minutes, grilled potato wedges turn one large potato into a crisp and flavorful side, snack, or appetizer with simple pantry seasonings.

Grilled potato wedges pair perfectly with burgers, seafood, and other grilled favorites while making just enough for one without extra leftovers.

Three grilled potato wedges on a white plate, sprinkled with herbs. A whole potato, a dish of dip, and more wedges are nearby on a white surface.

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Grilled potato wedges have become one of my favorite ways to change up a side dish without adding a lot of extra ingredients. Grilling creates a texture that's different from oven-baked or air-fried potatoes, with a lightly crisp exterior and a softer center. I also like that this small-batch recipe uses just one potato, which makes it perfect when I'm cooking for myself or don't want leftovers taking up space in the refrigerator.

One thing I learned while testing this recipe is that a little patience goes a long way. Turning the wedges too early can make them stick, while giving them time to develop grill marks produces much better results. If you're looking for more potato ideas, my air fryer potato wedges are another great option for busy days, and my grilled baby potatoes recipe is perfect when you're already cooking outdoors.

Ingredients

A wrapped vegan roast, a cup of oil, and a small dish with salt, pepper, garlic powder, and paprika are arranged on a white surface beside a red and white checkered cloth.

Potato
Granulated garlic
Smoked sweet paprika
Salt and pepper
Cooking oil

Scroll down to the recipe card for quantities used.

Instructions

A wooden plate holds six raw potato wedges, placed on a white surface. A small bowl with spices and a red checked cloth are in the background.

Cut the potato into wedges. Wash and dry the potato, then slice it in half lengthwise and cut each half into evenly sized wedges.

A hand holds a small white dish filled with ground black pepper above a bowl of sliced yellow apples.

Season the potato wedges. Place the wedges in a shallow bowl, drizzle with oil, and sprinkle with the garlic, paprika, salt, and black pepper.

Potato wedges seasoned with spices in a white bowl, on a white surface. A small bowl of salt is in the background, along with a red and white checkered cloth.

Coat the wedges evenly. Gently toss the potatoes until the oil and seasonings are distributed over all sides.

Four seasoned potato wedges with grill marks are cooking on a black grill grate.

Grill until tender. Place the potato wedges on a preheated grill and cook, turning occasionally, until they're tender with crisp edges and distinct grill marks.oven at 350 fahrenheit

Tips

Top tip: Choose a potato with a similar width from end to end. Potatoes with a more uniform shape produce wedges that cook at the same rate.

Avoid cutting the wedges too thin. Thicker wedges hold up better on the grill and are less likely to fall apart when turned.
Keep a cooler section of the grill available if possible. If the outside starts browning too quickly, you can move the wedges to a lower-heat area to finish cooking.
Use a metal spatula along with tongs if the wedges stick. A thin spatula can help release them without tearing the surface.
Test for doneness with the tip of a knife. The knife should slide easily into the center while the outside remains lightly crisp.
Serve them right away. Grilled potatoes have their best texture shortly after cooking while the outside is still crisp and the inside is warm and soft.
Pair them with a dip that complements smoky flavors. Ranch dressing, garlic aioli, chipotle mayo, honey mustard, or sour cream all work well.
Season after grilling if needed. A small pinch of extra salt just before serving can brighten the flavor, especially if you're using a larger potato than the recipe calls for.

Three grilled potato wedges seasoned with herbs and spices are arranged on a white plate, with scattered dried herbs on the surface.

Variations

Try a different potato variety. Yukon Gold, red potatoes, and russet potatoes all work well and offer slightly different textures.
Swap the seasonings. Cajun seasoning, ranch seasoning, taco seasoning, or an Italian herb blend can completely change the flavor.
Sprinkle on some cheese. A little grated Parmesan pairs well with the smoky, grilled flavor.
Turn them into loaded wedges. Top them with bacon, shredded cheese, or sliced green onions for a heartier side dish.

A fork holds a grilled potato wedge seasoned with spices, with more potato wedges and a blurred plate visible in the background.

Storage

Grilled potato wedges can be stored in an airtight container in the refrigerator for up to 3 days. To help maintain their texture, allow them to cool completely before storing.

For reheating, warm them in an air fryer at 375°F for 3 to 5 minutes or in a 400°F oven for 8 to 10 minutes until heated through. Microwaving will work in a pinch, but the wedges will be softer and won't have the same crisp exterior.

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Recipe

Three grilled potato wedges seasoned with herbs and pepper are arranged on a white plate, with dried herbs sprinkled around them.

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Grilled Potato Wedges for One

Crisp outside and tender inside, these well-seasoned Grilled Potato Wedges are perfect as a snack and appetizer. They pair well with grilled meat and seafood mains.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings (Adjustable): 1

Calories: 411kcal

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Ingredients

▢ 1 large potato
▢ ⅛ teaspoon granulated garlic
▢ ⅛ teaspoon smoked sweet paprika
▢ ¼ teaspoon kosher salt
▢ ¼ teaspoon ground black pepper
▢ 1 to 2 tablespoons oil use high smoke oil

Instructions

Thoroughly wash and dry the potato skin with paper towels.
Slice the potato in half, lengthwise.
Place the potato wedges in a shallow large bowl. Drizzle with oil and season with garlic, paprika, salt, and black pepper.
Gently toss the seasoned potato wedges to coat evenly.
In a heated cast-iron grill over medium heat, add the seasoned potato wedges, one side cut down.
Grill the seasoned potato wedges undisturbed for 5 minutes, then gently flip on the opposite side cut down. Grill for 2 minutes and continue flipping every 2 minutes until the potato wedges are tender and the desired grill marks are distinct. Lightly brush potato wedges with oil before every turn.
Once both sides are done, flip the potato wedges, skin side down and grill for 3 to 5 minutes.
Transfer to a plate and serve with your favorite dip or paired with your grilled meat and seafood mains.

Notes

Use a potato without molds or sprouts.

Properly clean the potato skin with a brush and thoroughly dry the potato before slicing.

Lightly grease the cast-iron before opening the heat source.

Lightly grease the potato wedges before turning.

Nutrition

Equipment

Knife

Measuring Spoons

Large shallow bowl

Kitchen tongs (wide/flat)

Cast iron grill

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