Name: Grilled Potato Wedges with Fry Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 whole Russet potatoes, cut into 8 wedges each; 2 tablespoons extra virgin olive oil; 2 tablespoons Ultimate Dry Rub; ¼ cup mayonnaise; ¼ cup ketchup; 2 tablespoons lemon juice (about ½ a lemon, freshly juiced); 2 teaspoons fresh horseradish

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Introduction

Grilled Potato Wedges are a simple and delicious way to enjoy crispy, seasoned potatoes with a smoky flavor. Perfect as an appetizer or side dish, these wedges pair wonderfully with a tangy homemade fry sauce.

The image shows several golden-brown grilled potato wedges stacked on a white plate. Each wedge is marked with dark grill lines and sprinkled with green herbs, adding texture and color. Next to the wedges is a small white bowl filled with a creamy dipping sauce that has a smooth light brown surface. The scene is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 whole Russet potatoes, cut into 8 wedges each
2 tablespoons extra virgin olive oil
2 tablespoons Ultimate Dry Rub
¼ cup mayonnaise
¼ cup ketchup
2 tablespoons lemon juice (about ½ a lemon, freshly juiced)
2 teaspoons fresh horseradish

Instructions

Step 1: Preheat your gas or charcoal grill to medium-high heat, setting up a two-zone grilling area. Aim for about 450°F in the cooking chamber.
Step 2: Toss potato wedges with olive oil and Ultimate Dry Rub to coat evenly.
Step 3: Place the potato wedges on the grill grates in a single layer with the flat sides down. Grill directly over heat for 3 minutes on each side to create grill marks.
Step 4: Move wedges to the indirect heat side of the grill to finish cooking. Rotate every 5 minutes to ensure even cooking and crispiness, grilling until tender, about 15 minutes more.
Step 5: While the wedges cook, combine mayonnaise, ketchup, lemon juice, and fresh horseradish in a small bowl to make the fry sauce.
Step 6: Serve the grilled potato wedges warm, accompanied by the fry sauce for dipping.

Tips & Variations

Soak potato wedges in cold water for 30 minutes before grilling to remove excess starch and enhance crispiness.
Try different seasoning blends if you don’t have Ultimate Dry Rub, such as smoked paprika, garlic powder, and cayenne pepper.
For a vegan option, swap mayonnaise with vegan mayo in the fry sauce.

Storage

Store any leftover grilled potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F for 10 minutes to restore crispiness. Keep fry sauce refrigerated separately and use within 3 days.

How to Serve

The image shows a close-up of several grilled potato wedges stacked in a slightly scattered way. Each wedge has dark brown grill marks and a crispy, golden-brown outer layer with some green herbs sprinkled on top. The wedges have a rough texture from the grilling, and behind them, there is a small white bowl filled with a smooth, light brown sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon Gold or red potatoes work well too, though cooking times may vary slightly depending on the size and moisture content.

How can I tell when the potato wedges are done?

The wedges are done when they are tender inside and crispy on the outside. You can test doneness by piercing a wedge with a fork; it should slide in easily without resistance.