Home » Side Dishes » How to make grilled potato wedges
| | |

How to make grilled potato wedges

Easy grilled potato wedges with Cajun spices and a spicy dipping sauce make a delicious side dish. Grilled potato wedges are crispy on the outside, tender and fluffy inside. They make the perfect side for burgers, steak or grilled chicken.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my grilled potato pizza and my Parmesan potato biscuits recipes. For ease of browsing, you can find all of my potato recipes in one place.

Grilled potato wedges with Cajun seasoning in red cup.

Pook’s Pantry participates in affiliate programs. If you make a purchase through one of my links, I may earn a small commission. For more information, please see my disclosure policy.

Why you should make this recipe

  • Quick & easy – This recipe is simple to make and requires little effort.
  • Crowd pleaser – If you love potatoes, you can’t go wrong here. These grilled potato wedges are full of flavor.
  • Scale up – You can easily double this recipe to feed a larger group. Perfect for big family gatherings.

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 sides and I fully support that.

Sprinkling Cajun seasoning blend on raw potato wedges.

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.

Grilled potato wedges on sheet pan.

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.


Besides potatoes and a bit of oil, we need to make a seasoning. If you have a well-stocked spice cabinet, I can almost guarantee that you already have everything to make this spice blend.

Cajun spice blend ingredients on plate.

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.

  • Potatoes – Russet potatoes are the best choice for this recipe.
  • Neutral oil – Use a high smoke point neutral oil like canola or grapeseed.
  • Kosher salt – I use Diamond Crystal kosher salt in all of my recipes. If you use Morton’s, reduce the amount by almost half.
  • Ground black pepper – The regular pepper you have in the spice cabinet.
  • Smoked paprika – As the name suggests, this spice lends a bit of smokiness to the spice blend.
  • Cayenne pepper – Adjust to your personal preferences. If you don’t like heat, omit it.
  • Granulated garlic – Substitute with garlic powder if you don’t have granulated. Powder is more finely ground, that’s the only difference.
  • Dried oregano – Gives the seasoning blend an earthy, warm flavor.
  • Ground white pepper – Milder than black pepper and has an earthier flavor.
  • Granulated onion – Substitute with onion powder if you don’t have granulated.
  • Dried thyme – Slightly floral and almost minty, this adds great balance to the mix.
Pook's Pantry Cajun seasoning spice blend on spoon resting on top of glass jar.

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.

Cajun grilled potato wedges on white plate with dipping sauce.

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.

I use salt in my blend because everything needs salt, especially potatoes. If you prefer to leave it out, by all means, do so.

Grilled potato wedges FAQ’s

Can I make them ahead of time?

Absolutely. If you need to grill them ahead of time, you can warm them in the oven before serving.

What can I do with leftovers?

Use any leftover potatoes to make my shrimp and potato skewers.

How long will they last?

Store any leftovers in an airtight container in the fridge for up to 5 days.

Crispy grilled potatoes in red ceramic cone with Cajun seasoning.

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:

Helpful tools and equipment

A pair on long grill tongs will help you flip your potatoes and keep your hands away from the flames.

You’ll need a sharp Chef’s knife to cut the potatoes into wedges. This is the exact knife I’ve owned for 20 years.

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this Cajun grilled potato wedges recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Cajun Grilled Potato Wedges

Cheryl Bennett
Easy grilled potato wedges with Cajun spices and a spicy dipping sauce make a delicious side dish.
4.82 from 16 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine American
Servings 5 servings
Calories 245 kcal


  • 2 1/2 pounds russet potatoes scrubbed // just over 1 kg
  • 1 tablespoon neutral oil like grapeseed or canola
  • 1/2 cup mayonnaise optional, for dipping sauce (or Vegenaise) // 120ml
  • 2 1/2 tablespoons Cajun spice blend divided (recipe below)

For Cajun seasoning

  • 2 tablespoons kosher salt I use Diamond Crystal. If you use Morton’s cut the amount by almost half
  • 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 / 200°C.
  • 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 oil and set aside.
  • In a small mixing bowl, combine all ingredients for Cajun spice blend and whisk to combine thoroughly.
  • Sprinkle 1 1/2 – 2 tablespoons of the spice blend over the potato wedges and toss to combine. (Use less if you don't like strong seasoning, more 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 they are starting to get too dark), or until potatoes are cooked through.
  • Make dipping sauce by combining 1/2 cup mayonnaise with 1 1/2 teaspoons 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 recipe makes roughly one cup. Store remainder of spice blend in an airtight container (preferably glass) for up to one year.


Serving: 4wedgesCalories: 245kcalCarbohydrates: 54gProtein: 8gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 19gCholesterol: 10mgSodium: 2124mgFiber: 8gSugar: 4g
Tried this recipe?Let us know how it was!

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!


  1. Cheryl, the images, the spice is oh so very nice. Truth be told you had me at potato! The grilling tips are on point too. Thanks for sharing the recipe!

  2. I can’t wait to try this recipe tonight. My wife will be impressed. Thank you pooks pantry for the recipe 🙂

  3. This was my main dish for dinner and I’m a happy girl and hubby approved. So so good!! I loved the dipping sauce and homemade ketchup for dipping. Definitely making this again…Did I mention so so good!!!!

  4. Ok these look fabulous!! Are they really spicy, because I’m not into spicy.

    Will definitely try soon! ( or my hubby will- I find the recipes he does most of the cooking)


    1. Thank you, Elaine!!! They are not super spicy 🙂 And, you just just leave out the cayenne pepper. That way, they aren’t spicy at all!

  5. We just bought two bags of potatoes so there is always something new you can bake with them. I hope this is the contest entry. Do you have a good recipe for Shepards Pie that has no Lamb in it? I joined your mailing list. Thanks

4.82 from 16 votes (16 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating