If you want a classic British BBQ side that always hits the spot, crispy potato wedges are my go-to. They’re simple, hearty, and pack just the right amount of flavour to complement any grilled meat. I’ve always found potatoes to be the perfect canvas for smoky, herby, and garlicky notes, especially on a sunny afternoon spent outside. These wedges have a lovely crunch on the outside and a fluffy centre, seasoned with fresh rosemary and garlic that brings out the earthiness of the potatoes without overpowering them.
One of the great things about this recipe is how well it pairs with a variety of chicken skewers. I’ve enjoyed serving these wedges alongside juicy grilled chicken skewers with garlic herbs or spicy peri peri chicken skewers with lemon chilli — the bright, zesty notes in those marinades really lift the dish. You might also try them with sticky honey soy chicken skewers or with sweet smoky BBQ chicken skewers for a richer, more intense flavour match.
The Perfect Crispy Potato Wedges for Your BBQ
To get that ideal crispy texture, I always use Maris Piper or King Edward potatoes. Their floury texture means the wedges crisp up beautifully on the outside while staying soft inside. Start by cutting the potatoes into thick wedges, about 2–3 cm wide, so they hold their shape well during cooking. I like to soak them briefly in cold water to remove excess starch, it’s a simple trick that helps achieve the crispiness I’m after.
Before roasting, toss the wedges in a generous drizzle of olive oil, crushed garlic cloves, and finely chopped fresh rosemary. Sprinkle with sea salt and cracked black pepper. I sometimes add a pinch of smoked paprika to add subtle warmth without overpowering the rosemary’s freshness. Roast them at a high temperature (220°C) for 30–40 minutes, turning halfway through, until golden and crispy. The smell of roasting garlic and herbs always takes me straight to lazy summer evenings by the grill.
A Versatile Side Dish That’s Great With BBQ Chicken Skewers
Potato wedges are a versatile side that fits perfectly with many BBQ mains. If you’re into bold flavours, pair them with jerk chicken skewers with pineapple glaze or harissa spiced chicken skewers with yoghurt dip. The wedges’ mildness balances the spices nicely, making each bite satisfying without overwhelming the palate.
For something more Mediterranean, try these wedges with our Greek chicken souvlaki skewers with tzatziki or Mediterranean lemon oregano chicken skewers. The fresh herbs in the wedges echo the vibrant notes of the skewers, and the garlic adds a punch that complements the cooling tzatziki or zesty lemon perfectly. These pairings always get a thumbs-up from my guests, making the meal feel both familiar and fresh.
Serving Suggestions and Pairings
These potato wedges are ideal alongside a variety of chicken skewers. Try serving them with tandoori chicken skewers with cooling raita for a smoky, spiced meal or with sweet smoky BBQ chicken skewers for something a bit sweeter. The wedges’ herby crunch adds texture and flavour contrast that rounds out the meal.
You could also offer some classic British sides like garden peas or a crisp green salad to add freshness. This recipe works well whether you’re cooking for a crowd or just a relaxed weekend BBQ with family or friends.
Tips for the Best Potato Wedges
Use a sharp knife for neat, uniform wedges so they cook evenly. Don’t skip soaking the potatoes — that’s key to crispiness. If you want extra crunch, sprinkle the wedges with a little fine semolina or polenta before roasting. Keep the garlic crushed but whole, so it flavours the oil and wedges without burning or becoming bitter.
I often make these wedges alongside other BBQ favourites like harissa spiced chicken skewers with yoghurt dip or Greek chicken souvlaki skewers with tzatziki to build a varied spread. The crispy potatoes give a great counterpoint to the tender, spicy meat, making it a meal that’s easy to enjoy again and again.
How to Make Crispy BBQ Potato Wedges
Crispy BBQ Potato Wedges with Rosemary and Garlic
Ingredients
- 1 kg Potatoes Maris Piper or King Edward, washed and cut in wedges
- 4 tbsp Olive oil extra virgin
- 3 cloves Garlic crushed
- 2 tbsp Fresh rosemary finely chopped
- Salt to taste
- Black pepper to taste, freshly cracked
Instructions
- Preheat your oven to 220°C (fan-assisted).
- Soak the potato wedges in cold water for 20 minutes to remove excess starch. Drain and pat dry thoroughly.
- In a large bowl, toss the potatoes with olive oil, crushed garlic, rosemary, smoked paprika, salt and pepper.
- Spread the wedges out evenly on a baking tray lined with parchment paper, making sure they aren’t crowded.
- Roast for 30-40 minutes, turning once halfway through, until the wedges are golden and crisp on the outside but tender inside.
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