There’s something really satisfying about eating crispy bbq potatoes with your hands on a warm summer evening, cold drink nearby, and a plate of grilled chicken skewers in front of you. These wedges have become a staple at my BBQs, golden brown, crisp at the edges, soft inside, and deeply flavoured with smoked paprika, garlic and sea salt.
I always make a big batch because they tend to vanish as soon as they hit the table. They work particularly well alongside sweet smoky BBQ chicken skewers or juicy grilled chicken skewers with garlic herbs. The smoky spice on the potatoes brings out the char on the meat, and the saltiness ties everything together.
The Right Spud for the Job
I use floury potatoes like Maris Piper or King Edward for these wedges. They roast up beautifully, fluffy on the inside and crisp once the edges catch in the heat. I leave the skin on for texture and flavour, and cut each potato into 6–8 thick wedges depending on the size. A short boil beforehand helps soften the centre so they don’t need hours in the oven.
Once they’re drained, I rough up the edges by shaking them gently in the pan. This step makes a huge difference to the final crunch. I toss them in a mix of olive oil, smoked paprika, garlic granules and sea salt before roasting until deeply golden. The result is a tray of wedges that are properly crispy, smoky and moreish.
BBQ Wedges That Go With Everything
These wedges hold their own next to bold grilled dishes. I’ve served them with tandoori chicken skewers with cooling raita and they were the perfect match. The smoky seasoning complements the spices, and the crisp texture contrasts with the soft, grilled meat.
They’re also brilliant with something zestier, like spicy peri peri chicken skewers with lemon chilli. The wedges soak up the juices without going soggy, and the paprika echoes the charred edges of the chicken. If there’s a dip on the table — sour cream, aioli, or a simple herby yoghurt, they’re even better.
Keep the Seasoning Simple and Bold
Smoked paprika gives these wedges their signature edge. It adds warmth without being hot, and pairs with almost any grilled meat. If I’m in the mood for extra heat, I mix in a pinch of cayenne. Sometimes I swap the paprika for harissa powder when serving them with harissa spiced chicken skewers with yoghurt dip, and that works too.
The garlic granules are essential. They cling to the rough surface of the wedges and give a deep, savoury base that balances the sweet paprika. If I’ve got fresh herbs knocking around, I’ll scatter some over just before serving. It gives the wedges a bit of brightness, especially if I’m pairing them with something herby like Mediterranean lemon oregano chicken skewers.
Wedges That Steal the Show
Even when I’ve gone to more effort on the main, it’s the wedges that get the compliments. They’re the sort of side that disappears before you’ve sat down properly. I’ve served them with Greek chicken souvlaki skewers with tzatziki and sticky honey soy chicken skewers Asian style, and they’ve gone down just as well with both.
If you’re feeding a crowd, double the batch. Just use two trays and rotate them halfway through so everything cooks evenly. Leftovers (if there are any) can be reheated in a hot oven for 10 minutes — though I doubt you’ll need that tip.
Crispy BBQ Potatoes with Smoked Paprika and Sea Salt
Ingredients
- 1 kg Potatoes Maris Piper or King Edward
- 3 tbsp Olive oil extra virgin
- 1½ tsp Smoked paprika
- 1 tsp Garlic granules
- 1 tsp Sea salt
- 1 tsp Black pepper to taste, cracked
Optional
- Fresh parsley chopped
Instructions
- Preheat the oven to 220°C (fan 200°C)
- Scrub the potatoes and cut into thick wedges. Boil in salted water for 6–7 minutes until just tender. Drain well and steam dry.
- Return to the pan and gently shake to rough up the edges
- Mix the oil, paprika, garlic granules, salt and pepper in a large bowl. Add the potatoes and toss to coat.
- Spread wedges out on a baking tray lined with parchment. Don’t crowd them.
- Roast for 35–40 minutes, turning halfway, until crisp and deep golden. Scatter with chopped herbs if using and serve hot.
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