Grilled Potato Wedges with Garlic and Sriracha Mayo

Cook Time

30 mins

Cooking Method






Prep Time

15 mins




6 -8 cloves Fresh Garlic

1 tbsp Onion Powder

Real Mayonnaise

5 lb bag Russet Potatoes, Scrubbed

Salt & Pepper

2 tbsp sriracha sauce

¼ cup Vegetable Oil

Cooking Instructions

Looking for an easy gameday recipe for a side or appetizer? These Grilled Potato Wedges are a perfect savory and spicy option for any party. Pair them with smoked baby back ribs or a reverse seared, dry aged ribeye steak and your guests will go home more than satisfied.

How to Make the Sriracha Mayo

If you’re unable to find Sriracha mayo at the grocery store, simply combine 1 tbsp of Sriracha per cup of mayonnaise.

Best Wood Pellets for Potatoes

For grilled potato wedges, we recommend using Hickory Hardwood pellets. The savory flavors of hickory infuse nicely with the starchy potatoes.

This recipe is brought to you by Chef Steve Grover. Follow him on social media @supergriller

  1. Scrub the potatoes thoroughly, leaving the skin on, cut the spuds into fourths.
  2. In a large mixing bowl combine the potatoes, onion powder, and salt & pepper.
  3. Open the broiler and pre-heat the grill to 400°F.
  4. In small batches, cook the potatoes over the broiler until they have nice grill marks, setting them aside once they have been marked, of course.
  5. Once all the potatoes have been marked, close the broiler plate, reduce the temp to 350°F and return the potatoes to the grill.
  6. Brush the garlic each potato, close the grill and finish cooking.
  7. Once the planks are finished cooking, remove them from the grill, and serve with the Sriracha mayo.

Special Tools

  • Grill Brush
  • Large mixing bowl
  • Small Mixing Bowl


Combine the chopped garlic with vegetable oil and brush on the Spuds after grilling to prevent the garlic from burning.