The perfect side dish for any BBQ
Golden brown and crispy on the outside, soft and aromatic on the inside – potato wedges from the grill are the uncomplicated side dish that always hits the spot. Cooked in a cast iron pan, they develop particularly beautiful roasted aromas while remaining juicy.
Ideal for cozy evenings with friends or family.
Ingredients (for 3–4 people)
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500 g waxy potatoes
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3 tbsp olive oil or sunflower oil
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1 tsp paprika powder (sweet or smoked)
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½ tsp garlic powder or 1 small fresh garlic clove
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Salt & black pepper
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Optional: rosemary or thyme
Preparation
1. Preparation
Wash potatoes thoroughly (skin can remain on) and cut into even wedges.
Optional: For extra crispiness, soak the wedges in cold water for 15 minutes, then dry them thoroughly.
2. Seasoning
Combine potato wedges in a bowl with oil, paprika powder, salt, pepper, and optional rosemary.
Mix everything well so that each wedge is lightly coated with oil.
3. Grilling
Prepare the grill for about 200 °C indirect heat.
Preheat the cast iron pan and spread the potato wedges evenly (do not stack).
Cook with the lid closed for approx. 25–35 minutes.
Turn several times in between so that they become crispy all around.
Cooking time may vary slightly depending on the thickness of the wedges.
4. Serving
Serve directly from the pan – best with:
- Sour cream
- Herb quark
- BBQ dip
- Garlic yogurt
💡Tip
For extra crispy wedges, apply direct heat for the last 5 minutes or leave the lid slightly open.
Simple, honest, and always a hit – these potato wedges belong on every grill.
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