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BBQ grilled potato wedges with red onion on a tray
Smoky, tasty BBQ potatoes with red onion and spices

Grilled BBQ Potato Wedges with Red Onion

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Grilled potatoes often steal the show from the meat. The secret is a two-step process: parboiling softens the inside, while grilling makes the outside crispy and smoky. The caramelizing sugars of the red onion and the sweetness of the BBQ sauce balance the character of the smoked paprika. Simple, rustic, yet sophisticated.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine American / BBQ

Ingredients

Equipment Needed

  • Large pot (for parboiling)
  • Grill tray or cast iron skillet (for the grill)
  • Colander
  • Spatula

Allergen Information

⚠️ Mustard (check BBQ sauce)

Instructions

1 ✓

Peel the potatoes (optional) and cut into 1/2 inch thick rounds or wedges.

Tip: Uniform size is important for even cooking.
2 ✓

Boil potatoes in salted water until half-cooked (about 5-7 minutes after boiling starts).

Tip: Ready when a fork enters but they still hold shape. If overcooked, they become mash on the grill.
3 ✓

Drain and let them steam dry completely.

Tip: A dry surface is the secret to a crispy crust. Water turns to steam and prevents browning.
4 ✓

Slice the red onions and mince the garlic. Heat a grill tray or skillet on the grill grate.

Tip: The grill tray prevents small pieces from falling into the fire.
5 ✓

Toss potatoes with oil, place on the hot tray, and roast until golden brown.

Tip: Don't move them constantly; let one side crisp up before flipping.
6 ✓

Add the onion and garlic, cook together for a few minutes until the onion softens.

Tip: Onions cook faster, so add them later.
7 ✓

Stir in the BBQ sauce and spices (paprika, salt, pepper). Toss to coat and cook for another 1-2 minutes to let the sauce set.

Tip: The sugar in the sauce caramelizes quickly and burns, so add it only at the end.
8 ✓

Garnish with fresh parsley before serving.

Recipe FAQ

Why parboil?
Because raw potatoes would burn on the outside before the inside cooks through. Parboiling ensures a creamy interior.
Can I do it without a grill tray?
Yes, but cut the potatoes into larger wedges so they don't fall through the grates.

Ingredients

  • 1.5 lbs Potatoes (Russet or Yukon Gold)
  • 2 whole Red Onions
  • 3 tbsp Olive Oil
  • 4 tbsp BBQ Sauce
  • 2 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 2 tbsp Fresh Parsley