These barbecue potato wedges are the outdoor version of those cooked in a home oven, making them easy and healthier than their deep-fried version. These ones are cooked in a camp over, closed grill, or hot smoker.
They are so simple it is hardly worth writing up as a recipe but is a great option for people just starting out in outdoor cooking like scouts. Wedges are also very popular as they are associated with take out making them appealing.
This is also a great foundation recipe to grow additional recipes upon. It can be scaled up by using seasoned oils, fresh herbs, or a flavorsome rub in lieu of simple salt.
Barbecue Potato Wedges Recipe
- 3 large potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon sea salt
- 1/2 cup sweet chili sauce to serve
- 1/2 cup sour cream to serve
- barbecue or camp oven
- Wash the potatoes so the skin can be eaten. then cut into wedges.Tip: Try and cut the wedges so they are all around the same size then they will cook evenly.
- Preheat a closed barbecue, smoker, or camp oven to 355 degrees F (180 degrees C).
- Toss the potato wedges in the oil so they are all evenly coated then spread evenly on a baking tray so they are not touching.
- Add to the preheated barbecue and cook for 45 minutes, or until cooked through and brown. Sprinkle with sea salt.
- Serve the wedges hot with sweet chili sauce and sour cream.
Grilled Side Dish
BBQ Grilled Salad