Grilled Mediterranean Potato Wedges

Appetizer, Side Dish, Snack

At a Glance

  • Potato Type: Russet
  • Prep Method: Grilled
  • Cuisine: American
  • Yield: 6
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Finger food at its BBQ best! Serve a platter of grilled wedge-cut, sliced, and whole grilled spuds and watch them disappear.  A drizzle of lemon-garlic vinaigrette and a sprinkling of feta, kalamata olives, and Italian parsley give it a Mediterranean spin.


Lemon-Garlic Drizzle:

  • 1 large garlic clove,  minced
  • 1 teaspoon coarse kosher or sea salt
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil


Grilled Potatoes:

  • 2 lbs. small-sized Side Delights® Russet potatoes, rinsed and patted dry, each cut into 8 wedges
  • Olive oil for brushing
  • Salt and pepper
  • ½ cup pitted Kalamata olives, finely chopped
  • 2 tablespoons snipped Italian parsley
  • 4 ounces feta cheese, crumbled



  • To make the Lemon-Garlic Drizzle, mash the minced garlic and salt with a fork in a bowl until the garlic makes a paste. Whisk in the lemon juice, then the olive oil. Set aside.
  • Arrange wedges on a baking sheet. Brush with olive oil and season with salt and pepper.
  • Prepare a medium-hot fire in your grill. Transfer the wedges to the grill rack. Close the grill lid. After 3 to 4 minutes, open the lid and turn the potatoes. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork. As the potatoes get done, remove them with tongs and return them to the baking sheet.
  • To serve, transfer the potatoes to a platter. Drizzle with the vinaigrette and sprinkle with feta, Kalamata olives, and Italian parsley.

Calories: 280 Fat: 15g Cholesterol: 15mg Sodium: 810mg Vitamin C: 50% Carbohydrates: 30g Fiber: 2g Protein: 6g Potassium: 654mg

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