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Grilled Crispy Idaho® Potato Wedges

Grilled Crispy Idaho® Potato Wedges
  • 4 ServingsServings


  • 2 pounds Russet potatoes
  • 1/2 cup Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • coarse salt
  • Freshly ground black pepper to taste


1 Bake or microwave the potatoes until almost cooked.
2 Cut the partially cooked potatoes length-wise into 4 wedges each (total of eight).
3 In a bowl mix together the mustard, olive oil, thyme, salt, and pepper. Coat the wedges with the mustard mix.
4 Preheat a grill to medium heat and lightly oil the grill surface.
5 Add the potatoes and cover the grill. Check every 5 minutes, turning the wedges to brown on all sides. Cook 10 to 15 minutes or until crispy.

Source: Idaho Potato Commission

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