Barbecue Potato Wedges

Wedges spread on a baking tray, cooked and with sea salt added.

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.

Swipe to see all photos
Barbecue potato wedges served with sweet chili sauce on a white platter.
The Barbecue Wedges can be served with sweet chili sauce and sour cream, or they can be the side to another dish.
Close up of wedges with sauce in the background.
The wedges are done when they are soft throughout or to your preferred golden brown.
Wedges spread on a baking tray, cooked and with sea salt added.
The wedges are spaced sparsely on the tray to avoid crowding so they can access the heat and cook evenly.

Barbecue Potato Wedges Recipe

0
reviews
Wedges spread on a baking tray, cooked and with sea salt added.
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.
Preparation 15 minutes
Cook 45 minutes
Ready in 1 hour
Servings 4 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodBake
Similar Recipes

Ingredients

  • 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

Equipment

  • barbecue or camp oven

Directions

  • 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.

Nutritional Information

Sodium: 926mgCalcium: 63mgVitamin C: 55mgVitamin A: 185IUSugar: 18gFiber: 6gPotassium: 1201mgCholesterol: 17mgCalories: 366kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 9gProtein: 7gCarbohydrates: 65gIron: 2mg

More Potato Recipes

Popular Recipe Ideas

About Scott Stevens

Scott doesn’t do competitions, doesn’t write books, make YouTube videos, or have any other grand claim to outdoor cooking fame. He simply loves to be outdoors where he cooks and eats great food.

Learn more about Scott Stevens
fire background
Signup to our newsletter today!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.