Spiced-Up Grilled Tater Wedges Recipe - Allrecipes.com
Spiced-Up Grilled Tater Wedges Recipe

Spiced-Up Grilled Tater Wedges

Recipe by  

"These Tater Wedges are a great side dish when grilling. A great mixture of seasonings give them the pep they need to tickle your taste buds. Add more cayenne pepper if you really like it spicy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes are almost done but still firm, about 15 minutes. Drain and cool.
  2. In a cup or small bowl, mix together the paprika, cayenne pepper, mustard powder, garlic, black pepper, celery salt, cumin and parsley. Set aside.
  3. When the potatoes are cooled, slice them lengthwise into wedges. Place them skin side down on a plate. Coat with cooking spray and sprinkle the seasoning evenly over them. Cover and let stand for 1 hour.
  4. Preheat an outdoor grill for medium heat.
  5. Grill potato wedges until browned and hot, turning occasionally to avoid burning. Serve with sour cream.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2010

Excellent! I love the mix of spices. I made two batches of these. One with regular paprika and added a little grated parmesan cheese (1/4 to 1/2 tsp - I really didn't measure). The other I used smoked paprika and added 1/8 tsp. of chili powder. Both were fabulous! I partially microwaved the potatoes vs. boiling which is much easier and a lot faster. I used Olive Oil Pam to make the seasoning stick. When I cut the potatoes into wedges I very lightly scored them. They came out crispy on the outside and tender on the inside, perfectly seasoned and great with a side of sour cream! Great recipe!

 
Most Helpful Critical Review
May 17, 2010

these were not good. they were extremely dry and had no flavor. sour cream or catchup didn't help. if i were to try these again, i would probably coat them in butter or oil, spraying "pam" on them doesn't work at all.

 

26 Ratings

May 09, 2012

I used two large baking potatoes and doubled the amounts of spices. Instead of vegetable cooking spray, I used EVOO. I liked the idea of this recipe, I loved the spice mix but the cooking method just wasn't a win for me. I think next time, I'll just cut the potatoes into wedges, coat the wedges with oil and toss with the spices, then bake.

 
Apr 22, 2007

I was looking for a way to cook potatoes on the grill that did not involve a foil packet and this fit the bill. My husband and I were pleased with this recipe and the mix of spices. I did not boil to potatoes first and instead microwaved them (I wanted to keep the kitchen cool). They turned out perfect. We ate ours with ranch dressing.

 
Jun 25, 2009

We thought these were very good. I nuked mine,[I don't think that matters]because of the heat. I used oil with the spices and brushed these on the wedges, in my grill pan. Will make again.

 
Oct 02, 2012

I used red potatoes, added a little salt and doubled the spices for 6 med red potatoes. I couldn't find my cayenne so I used chipotle and smoked paprika. I still sprinkled mine with more salt after they were cooked.

 
Jun 27, 2011

I liked the cooking method here as it ensured the wedges were beautifully crisp/chewy on the outside while the insides were very tender. I would probably add some salt other than just the celery salt to the seasoning blend next time and maybe finish them with a sprinkle of cheese as they come off the grill. The spice blend was nice enough but was missing something for me. The kids liked them though, and the (tastebud wimpy) hubs did too. I guess it's all a matter of personal taste. Thanks for the overall great recipe! Would definitely make these again.

 
Jun 06, 2013

I made a batch of these last night, and must admit that I doubled the amount of spices used. I planned to use twice the number of potatoes, but decided instead to use the doubled mix on just the four. I'm glad I did, as the flavor was just right! I also mixed up some Buffalo Ranch salad dressing with some plain sour cream to make a tasty dip that went well with the spice of the potatoes.

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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