Grilled Potato Wedges with Garlic Parmesan Crunch
Grilled potato wedges with garlic Parmesan are a weeknight-friendly side with smoky char, fluffy centers, crisped edges, and a savory garlic-butter-Parmesan finish.
Equipment
- Grill or grill pan
- Large pot
- Colander
- Large bowl
- Small bowl
- Tongs
- Grill brush or scraper
Ingredients
For the potatoes
- 900 g russet potatoes scrubbed (about 4 medium)
- 1 tbsp kosher salt for boiling water, plus more to taste
- 2 tbsp neutral oil 30 ml; canola, vegetable, or avocado
- 1/2 tsp freshly ground black pepper
For the garlic Parmesan finish
- 3 tbsp extra-virgin olive oil 45 ml
- 2 tbsp unsalted butter melted (30 g)
- 3–4 cloves garlic finely minced (about 1 1/2–2 tbsp)
- 1/4–1/2 tsp red pepper flakes optional
- 1/3 cup finely grated Parmesan cheese 30 g
- 2–3 tbsp fresh flat-leaf parsley chopped
- 1/2 tsp fine sea salt or to taste
- lemon wedges optional, for serving
Instructions
- Par-boil the potatoes. Scrub the potatoes well but leave the skins on. Cut each potato lengthwise into wedges: halve the potato, cut each half into 3–4 wedges, for 6–8 wedges per potato. Place them in a large pot, cover with cold water by about 2.5 cm / 1 inch, and add 1 tbsp kosher salt.
- Simmer until just tender. Bring the pot to a gentle simmer over medium heat. Cook 8–10 minutes, until a sharp knife slides in with slight resistance at the thickest part. The wedges should be mostly cooked but not soft or falling apart.
- Drain and dry. Drain the potatoes carefully in a colander, then spread them out on a tray or cutting board to steam-dry for 5–10 minutes.
- Preheat the grill. Heat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates: brush or scrape well, then oil with a folded paper towel dipped in oil and held with tongs.
- Season the wedges for grilling. Transfer the dry wedges to a large bowl. Drizzle with 2 tbsp neutral oil and sprinkle with 1/2 tsp black pepper and a pinch of salt. Toss gently until every wedge has a thin, glossy coat of oil.
- Make the garlic Parmesan mixture. In a small bowl, combine 3 tbsp olive oil, 2 tbsp melted butter, minced garlic, and red pepper flakes if using. Stir in 1/2 tsp fine salt. Set the Parmesan and parsley aside separately for now.
- Grill the potato wedges – first side. Arrange the wedges on the grill, cut sides down, in a single layer. Close the lid and grill for 3–4 minutes, until you have distinct grill marks and light browning.
- Turn and finish grilling. Flip each wedge carefully with tongs. Grill the second side another 3–5 minutes, turning to the skin side for the final minute if you want extra crisp skins. Total grill time is usually 8–10 minutes, depending on wedge thickness and grill heat.
- Check doneness. Pierce the thickest wedge with a knife or skewer. It should slide through easily with no resistance, and the edges should look golden with a few darker spots.
- Toss with garlic oil. As soon as the wedges come off the grill, transfer them to a large bowl. Whisk the garlic oil briefly, then pour it over the hot potatoes. Toss gently so each wedge is coated and the garlic is dispersed.
- Add Parmesan and parsley. Immediately sprinkle the hot wedges with the grated Parmesan and chopped parsley. Toss again just until the cheese clings and some of it melts slightly onto the hot surfaces.
- Taste and adjust. Taste one wedge and add a pinch more salt or red pepper flakes if needed. Serve right away with lemon wedges on the side for squeezing, if desired.
Nutrition
Calories: 320kcalCarbohydrates: 44gProtein: 7gFat: 14gSaturated Fat: 4gCholesterol: 15mgSodium: 650mgPotassium: 1050mgFiber: 4gSugar: 2gVitamin A: 250IUVitamin C: 18mgCalcium: 140mgIron: 2.2mg
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