Easy grilled potato wedges with Cajun spices and a spicy dipping sauce make a delicious side dish. Like my melting potatoes recipe, these grilled Idaho® potato wedges are crispy on the outside, tender and fluffy inside.
This big batch recipe will feed a crowd or give you plenty of leftover potatoes for the week.
This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
Grilled potato wedges with Cajun spices
With the summer holidays upon us, we’re all looking for easy sides. Many of you are looking for potato side dishes and I fully support that.
It’s summertime and that means grilling season, although it is always grilling season for me.
So, why not make the most of that grill and cook your sides right along with your steak, chicken or burgers.
The best part of grilling everything outside is not turning on the oven. Heating up the house is something I try to avoid in the heat of the summer months. Can you relate?
So, let’s move the cooking outside because these deliciously spiced grilled potato wedges are the perfect side to whatever you’re grilling.
How to grill potato wedges
Depending on the size of your potatoes (mine were pretty big), it can take anywhere from 15 to 25 minutes for them to cook on the grill.
Because the potatoes take longer than a few minutes to cook, we’re going to grill them over medium heat. If we grill them at a high temperature, they’ll likely burn on the outside before the inside is fully cooked.
I have a gas grill, so I was able to lower the temperature on my grill after I flipped them halfway through cooking. The tips of a few of the potatoes started to char a bit and I didn’t want to risk burning them.
Another option is to move them to a cool spot on your grill or even turn off one of the burners and move the potatoes to that spot. There will be enough heat to cook them, but they won’t be on top of a flame, so they won’t burn.
How to make Cajun seasoning
This homemade Cajun seasoning is a great way to use up the spices in your pantry. So often, we buy a jar of something because a recipe calls for a teaspoon, then we don’t know what to do with the rest of it.
Here’s one way to use them up. Make your own spice blends instead of buying them.
If you have a well-stocked spice cabinet, I can almost guarantee that you already have everything to make this seasoning blend.
I use salt in my blend because everything needs salt, especially potatoes. If you prefer to leave it out, by all means, do so.
You’ll notice that I use granulated garlic and granulated onion instead of powders. It is personal preference, but I like the coarser texture of these, and the flavor of powders can be muted.
Same goes for the dried herbs; I use the whole dried herb, not ground herbs, for the same reason.
That being said, use whatever you have in the pantry. There is no need for a special trip to the store. That would defeat the purpose, wouldn’t it?
What can I serve with these Cajun potatoes?
For an easy entertaining menu or a backyard BBQ, here are a few ideas for a fun and stress-free meal:
• Strawberry Arnold Palmers – a delicious combination of lemonade and iced tea blended with fresh strawberries
• Middle Eastern Spiced Lamb Burger – the lamb burger patty is seasoned with middle eastern spices and it is topped with a tahini yogurt sauce.
• Grilled Lemon Herb Shrimp – quick and easy, shrimp is always a crowd pleaser.
• No Bake Blueberry Swirl Cheesecake Bars – one of the most popular posts on the blog for a reason, they are super easy and so delicious.
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For the potatoes
- 5 pounds Idaho® russet potatoes, scrubbed
- 2 tablespoons olive oil
- 5 tablespoons Cajun spice blend, divided (recipe below)
- 1 cup mayonnaise, optional, for dipping sauce (or Vegenaise)
Cajun spice blend
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons smoked paprika
- 2 teaspoons cayenne pepper
- 2 tablespoons granulated garlic
- 1 tablespoon dried oregano
- 1 tablespoon ground white pepper
- 1 tablespoon granulated onion
- 2 teaspoons dried thyme
- Preheat grill to 400°F
- Cut potatoes into wedges – slice the potato in half lengthwise, then cut each piece in half again to create quarters. Cut each quarter in half or into thirds if the potato is very large.
- In a medium mixing bowl, toss potato wedges with olive oil and set aside.
- In a small mixing bowl, combine all ingredients for Cajun spice blend and whisk to combine thoroughly.
- Sprinkle 3 - 4 tablespoons of the spice blend over the potato wedges and toss to combine. (Use 3 tbsp if you don't like strong seasoning, 4 tbsp if you do)
- Place potato wedges on grill and cook for 10 minutes. Flip potatoes over and cook for an additional 10 minutes (lowering temperature of the grill if necessary), or until potatoes are cooked through.
- Make dipping sauce by combining 1 cup mayonnaise with 1 tablespoon of spice blend and stir to combine.
- Serve warm with dipping sauce, if desired.
If potatoes are browning too much before they are cooked through, move them to a cool section of the grill; or indirect heat by turning off one of the burners if you have a gas grill.
Add more or less Cajun spice blend to potatoes to suit your personal tastes.
Cajun spice blend makes roughly one cup. Store remainder of spice blend in an airtight container for up to one year.
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Serving Size:4 wedges
Amount Per Serving: Calories: 411Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 10mgSodium: 2476mgCarbohydrates: 55gFiber: 7gSugar: 4gProtein: 7g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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