Perfect Grilled Potato Wedges (Plus a Trio of Dipping Sauces)

5 years ago

Grilled potato wedges are one of those summer staples in our house. We always have a giant bag of russet potatoes hanging out in the bottom of our pantry. And amazingly enough, these potato wedges perfectly complement pretty much every summer meal. They are a great, healthy alternative to fries alongside a burger. When you put a nice warm pile of them next to a boring turkey sandwich, suddenly your meal feels more substantial.

Potato wedges with dipping sauces

Of course, I'm a fan of these wedges because of the taste, but a lot of it also goes back to my pervasive laziness. If I can cook the side dish on the grill alongside with the main dish? That means there are almost no dishes to do and not much to clean up in the kitchen. I try my darndest to do grill-only meals all summer long, and these wedges really help!

It took me a while to perfect my method for making perfect potato wedges on the grill. I had a few requirements: they had to be soft, pillowy and fluffy on the inside, a little bit crispy on the outside, and they had to be quick. That last requirement was the hardest to figure out, because the truth is, potatoes are slow little buggers to cook. I always had to put them on the grill 20-30 minutes before my main course would go on, and if you know anything about me, you know patience is not my strong suit. More than once we ate not-fully-cooked potato wedges. So not good eats.

Potatoes on grill

So finally, after a few years of painfully slow potato wedging, I figured it out—microwaving!


Three minutes in the microwave shaves about 20 minutes off of grill-top cooktime. If you prefer, you could also parboil the potatoes (just plunge them into boiling water for a few minutes, or until the potatoes start to feel softer, but not cooked all the way through). Not only does this make cooking time breeze by faster (win!) but also, it allows you to cook them on a higher-heat grill, which is how you get that delicious, crispy, smoky exterior.

Potatoes and sauces

Now let's talk dipping. More often than not, you'll find me either eating these guys naked or just simply by dipping them into some ketchup, but every now and again, I think it's fun to fancy it up a bit. So I created three potato-friendly dipping sauces to go along side the pile of wedges. I love these sauces because they are all Greek-yogurt based! They're low in fat and calories, but high in protein. Combined with the grilled potato, you've got yourself one healthy, crowd-pleasing grilled side dish!

Potatoes with sauces

If you are anything like me, you'll find a million uses for these three sauces beyond dipping. The honey Dijon yogurt sauce is particularly killer as s sandwich spread! And I have visions of trying the creamy pesto as the "glue" on a caprese panini. Yum!

Three sauces

Perfect Grilled Potato Wedges with Three Dipping Sauces

Prep Time: 30 minutes
Cook Time: 15 minutes
Makes: 4 servings


For the Honey Dijon Yogurt Sauce

1/2 cup lowfat, plain Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon honey
Salt and pepper, to taste

For the Creamy Pesto Sauce

1/3 cup lowfat, plain Greek yogurt
2 tablespoons prepared basil pesto

For the Chipotle Tomato Sauce

1/2 cup fire-roasted, diced tomatoes
2 chipotle peppers in adobo sauce (canned, found in the international foods section)
2 tablespoons lowfat, plain Greek yogurt

For the Potato Wedges

4 russet potatoes, scrubbed and sliced into wedges
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt, to taste
Cooking oil


For the Honey Dijon Yogurt Sauce

  1. Whisk together all ingredients in a small bowl until well combined.

For the Creamy Pesto Sauce

  1. Whisk together all ingredients in a small bowl until well combined.

For the Chipotle Tomato Sauce

  1. Combine tomatoes and peppers in the basin of a food processor, pulse until pureed.
  2. Pour tomato mixture into a small bowl, whisk in yogurt.

For the Potato Wedges

  1. Preheat grill over a medium-hot flame (about 450°-500°).
  2. Place potato wedges in a microwave-safe bowl and microwave for 3 minutes on high. Or, alternatively, drop potato wedges into a pot of boiling water and cook for 3-5 minutes or until potato wedges start to lose some of their opaqueness and hardness.
  3. Meanwhile, combine olive oil, paprika and garlic powder in a gallon-size zip-top bag. When potatoes are done, drop into bag, seal and toss to coat.
  4. Place potatoes on a well-oiled grill grate and cook for 5-7 minutes on each side or until browned, crispy and tender when pierced with a fork. Serve hot with dipping sauces.

What's your favorite light and fresh grilled dish?

This post is part of the BlogHer Light & Fresh Summer Grilling series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Michelob ULTRA Light Cider and BlogHer.

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