Description
This Grilled Potatoes recipe features tender potato wedges marinated in a flavorful blend of lemon, garlic, rosemary, and herbs, then grilled to crispy perfection. Pre-boiled to achieve a perfectly al dente texture, these potatoes are ideal as a delicious side dish for any grilled meal or outdoor gathering.
Ingredients
Scale
Potatoes
- 5-6 large Idaho or russet potatoes, cut into wedges
- Water, for boiling
- 1 teaspoon salt
Marinade & Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped (reserve for after grilling)
Instructions
- Pre-boil the Potatoes: Bring a large pot of water to a boil. Add 1 teaspoon of salt and stir to dissolve. Add the potato wedges and cook until just al dente, about 10 minutes; the potatoes should be fork-tender but not falling apart. Drain well and let them cool slightly so they are easier to handle.
- Prepare the Marinade: While potatoes cool, in a large bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, olive oil, and chopped rosemary. Reserve the parsley for finishing later.
- Marinate the Potatoes: Add the drained potato wedges to the bowl with the marinade. Toss gently to ensure each wedge is well-coated with the herbs and oil mixture. Let sit for a few minutes while you heat the grill.
- Grill the Potatoes: Preheat your grill or grill pan to medium-high and lightly oil the grates or pan. Arrange the potato wedges in a single layer. Grill for about 5 minutes per side, flipping once, until golden brown and crisp on the outside.
- Toss and Serve: Add the chopped parsley to the remaining marinade in the bowl. When grilled potatoes are done, immediately toss them in the herb mixture to coat. Serve right away while crispy and warm.
Notes
- Pre-boiling the potatoes ensures they cook evenly and stay tender inside while grilling crisps the outside.
- Using fresh rosemary and parsley enhances the herbaceous flavor; dried herbs can be substituted but use about one-third the amount.
- Lightly oiling the grill or grill pan prevents sticking and helps achieve crispy grill marks.
- These potatoes are best served immediately to maintain their crisp texture.
- For a smoky flavor, use a charcoal grill instead of a gas grill or grill pan.
