This recipe for smoky grilled potato wedges is a fun and flavorful alternative to French fries that compliments any grilled meal!

This recipe originally appeared on Catz in June 2014. Since then, we’ve remade and rephotographed it, and it’s simply too good and too easy not to share again! I will sheepishly admit that I forgot to season these with the smoked paprika before photographing them – my bad! But DON’T actually forget the smoked paprika! It’s important!

Thank goodness, we’re getting back into the season where it actually makes sense to plan an entire meal on the grill! For those of you who live in Arizona and Texas and have no idea what I’m talking about, well, just rub it in, why don’t you. For residents of the great Northwest, we experience this strange natural phenomenon where water falls from the sky and the temperature often drops to a level humans find uncomfortable…for about three quarters of the year. That said, I have been known to drag my Weber kettle out just underneath the overhang, throw on a thick sweater, and grill up a couple of chicken breasts in the dead of winter. Sometimes you just can’t wait for spring.

Moving back in the direction of my actual point, grilling entrees (steaks, sausages, chicken, fish, etc) is great, but being able to grill the side dishes as well is even better. There are few things as wonderful as being able to serve an entire meal from your grill grate. Enter these amazing potato wedges. Mr. Bobby Flay, genius that he is, made this recipe for The Food Network, and it provides a shockingly dynamic range of flavors and textures for something as humble as a grilled potato.

The smoked paprika and the cooking method provide (you guessed it) smokiness, the potatoes themselves are soft and warm inside while being a bit crispy outside, while the sauce is surprisingly tangy. The size of the wedges makes it feel hearty and filling, while the appearance is really rather refined and elegant. Can you tell I like this recipe? If you couldn’t, there’s this: I’ve made it three times in two weeks.

So, the big question – what should you pair this with? Well, you could really go with a wide variety of options. Traditional burgers, sure. Steaks, maybe. An entree salad, a light fish course, or even, as we did, a teriyaki turkey burger! Really, there are a lot of good options – just remember than it’s a hearty side dish that will quickly fill you up. I mean, what are potatoes for, right? Get grilling!

Smoky Grilled Potato Wedges

Name: Smoky Grilled Potato Wedges
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: Side Dish
Ingredients: 4 large russet or Yukon potatoes; 1/4 cup canola oil; 1 tbsp kosher salt; Pinch freshly ground black pepper; 1/4 cup mayonnaise; 2 tbsp sherry vinegar (or 1 tbsp rice wine vinegar and 1 tbsp white wine vinegar); 2 tbsp Dijon mustard; 2 tbsp lemon juice; 1/4 cup extra-virgin olive oil; 1 tbsp smoked paprika; 1/4 cup flat-leaf parsley, chopped

Yield: 16-32 potato wedges

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This recipe for smoky grilled potato wedges is a fun and flavorful alternative to French fries that compliments any grilled meal!

Ingredients

4 large russet or Yukon potatoes
1/4 cup canola oil
1 tbsp kosher salt
Pinch freshly ground black pepper
1/4 cup mayonnaise
2 tbsp sherry vinegar (or 1 tbsp rice wine vinegar and 1 tbsp white wine vinegar)
2 tbsp Dijon mustard
2 tbsp lemon juice
1/4 cup extra-virgin olive oil
1 tbsp smoked paprika
1/4 cup flat-leaf parsley, chopped

Instructions

Heat grill to high heat. Meanwhile, bring a large pot of water to boil.
Cut potatoes into wedges and add to boiling water (generally cut russets into 8 wedges each and Yukons into 4 wedges each).
Par cook potatoes until pierced easily with a fork, about 10 minutes.
Whisk mayonnaise, mustard, lemon juice, and vinegar in a medium bowl. Whisk in olive oil until combined and smooth.Season with salt and pepper to taste, and refrigerate until potatoes are ready to serve.
Drain potatoes, and brush with canola oil. Sprinkle with kosher salt and freshly ground pepper.
Place potatoes on the grill with one of the cut sides facing down. Grill with the lid closed for 2-3 minutes. Open lid, and flip potatoes to the other cut side down and close lid and grill for an additional 2-3 minutes.
Remove potatoes from the grill and sprinkle with paprika and cover evenly with sauce. Sprinkle with chopped parsley.
Serve immediately.

Notes

Adapted from Bobby Flay for the Food Network

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 4mgSodium: 1365mgCarbohydrates: 12gFiber: 2gSugar: 1gProtein: 2g