If you’re craving a side dish that bursts with bright, fresh flavors and has that perfect balance of crispy exterior and tender inside, you’ve just found your new favorite. This Grilled Lemon Herb Potatoes Recipe is a celebration of simple ingredients coming together to create a spectacularly vibrant dish. The combination of zesty lemon, fragrant rosemary and parsley, and the smoky char from the grill makes these potatoes irresistibly delicious and ideal for any meal or outdoor gathering.
Ingredients You’ll Need
What makes this dish shine is the simplicity yet thoughtfulness of each ingredient. From the hearty potatoes that provide a satisfying texture to the fresh herbs and citrus that bring layers of aroma and brightness, every element plays a crucial role in the final flavor.
- 5-6 large Idaho or russet potatoes: These starchy potatoes hold their shape well and get wonderfully crispy when grilled.
- Water for boiling: To pre-cook the potatoes gently, ensuring they stay tender inside while crisping outside on the grill.
- 1 teaspoon salt: Added to boiling water to season the potatoes from within.
- 1 teaspoon kosher salt: For seasoning the marinade to enhance all the flavors.
- 1 teaspoon freshly ground black pepper: Adds a subtle heat and depth to the herb mixture.
- 2 tablespoons garlic powder: Imparts a savory backbone without overpowering the fresh herbs.
- 1 tablespoon onion powder: Complements the garlic with a sweet, aromatic touch.
- Zest of 1 lemon: Provides an intense, bright lemon aroma that wakes up the senses.
- Juice of 1 lemon: Brings freshness and a slight tang, balancing the richness of olive oil.
- 1/2 cup extra-virgin olive oil: Coats the potatoes for perfect grilling and infuses the herbs throughout.
- 2 tablespoons fresh rosemary, chopped: Offers piney, earthy notes that beautifully pair with potatoes.
- 2 tablespoons fresh parsley, chopped (reserved for after grilling): Adds a burst of color, freshness, and mild herbal flavor right before serving.
How to Make Grilled Lemon Herb Potatoes Recipe
Step 1: Pre-boil the Potatoes
Start by boiling a large pot of salted water. Adding salt to the water seasons the potatoes from the inside out. Once boiling, add your potato wedges and let them cook until just al dente. This step is key—it softens the potatoes enough so they won’t be raw inside after grilling but still firm enough to hold their shape and crisp up beautifully.
Step 2: Prepare the Marinade
While the potatoes cool slightly and become easier to handle, whisk together kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, olive oil, and fresh rosemary in a large bowl. This marinade is a vibrant, herbaceous punch that will soak into every crevice of the potatoes, ensuring every bite bursts with flavor.
Step 3: Marinate the Potatoes
Add your drained potato wedges to the marinade bowl and toss gently but thoroughly. The oil, lemon, and herbs coat each wedge with a tantalizing blend that will caramelize on the grill. Let them sit for a few minutes so the flavors can meld while you heat up your grill or grill pan.
Step 4: Grill the Potatoes
Preheat your grill or grill pan to medium-high heat and give the grates or pan a light coating of oil to prevent sticking. Place the wedges in a single layer for even cooking and char. Grill each side for about 5 minutes until they develop a beautiful golden crust and irresistible grill marks. The outside gets delightfully crispy while the inside stays soft and fluffy.
Step 5: Toss and Serve
Once grilled, add the reserved fresh parsley to the leftover marinade and toss your hot potatoes in it right away. This final step freshens the dish with herbal brightness and adds a lovely splash of color, making it look as appealing as it tastes. Serve your potatoes piping hot for the best flavor and texture experience.
How to Serve Grilled Lemon Herb Potatoes Recipe
Garnishes
Fresh herbs like parsley or even a sprinkle of grated Parmesan cheese elevate the dish even further. A touch of lemon zest just before serving can refresh the palate, giving the potatoes a zesty lift that complements the natural sweetness of the grilled edges.
Side Dishes
Grilled Lemon Herb Potatoes pair perfectly with grilled meats, such as juicy chicken, tender steak, or fresh seafood. For a vegetarian meal, serve alongside a crisp green salad or roasted vegetables. Their bright lemon herb flavor acts as an excellent counterpoint to richer dishes, balancing out the meal.
Creative Ways to Present
For an impressive touch, stack the wedges on a rustic wooden board and sprinkle chopped herbs all over. You can also serve them in a colorful bowl alongside a homemade dip like garlic aioli or a tangy tzatziki for guests to enjoy. These potatoes are certainly a showstopper whether plated simply or dressed up.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cool your grilled potatoes completely before transferring them to an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days. This makes them a perfect make-ahead side to enjoy during busy weeknights.
Freezing
While these potatoes are best fresh, you can freeze them if necessary. Arrange cooled potato wedges in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. They can be kept frozen for up to 2 months, though texture may soften slightly upon reheating.
Reheating
To reheat and revive some of the original crispness, place leftover potatoes in a hot oven or toaster oven at 400°F for 10-15 minutes. Using a grill pan on the stove top can also bring back that delightful grilled char. Avoid microwaving, which tends to make them soggy.
FAQs
Can I use other types of potatoes for this Grilled Lemon Herb Potatoes Recipe?
Absolutely! While Russet or Idaho potatoes work best due to their texture, Yukon Golds or even fingerling potatoes can be delicious alternatives. Just adjust the boiling time slightly to accommodate different sizes and firmness.
Do I need to pre-boil the potatoes before grilling?
Yes, pre-boiling ensures the potatoes cook through without burning on the grill. It gives you that perfect tender interior with a crispy, golden exterior after grilling.
Can I prepare the marinade ahead of time?
Definitely! The marinade can be mixed up to a day in advance and stored in the fridge. Just add the potatoes when you’re ready to grill for an easy, flavorful prep.
Is this recipe suitable for a vegetarian or vegan diet?
Yes, this Grilled Lemon Herb Potatoes Recipe is completely plant-based, using just potatoes, herbs, lemon, and olive oil. It’s a fantastic vegan side dish for all occasions.
What if I don’t have a grill or grill pan?
No worries! You can achieve similar results by roasting the marinated potatoes in a very hot oven (about 425°F) on a baking sheet. While you might miss out on that smoky grill flavor, the potatoes will still be tasty and crisp.
Final Thoughts
There’s something undeniably joyful about biting into these vibrant, herb-kissed grilled potatoes. The Grilled Lemon Herb Potatoes Recipe is proof that simple ingredients, when treated with care and attention, can create a side dish that steals the show at any meal. Give this recipe a try and watch it become an instant favorite in your kitchen, perfect for everyday dinners or special gatherings alike.
Print
Grilled Lemon Herb Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Description
Delicious grilled potato wedges perfectly seasoned with a flavorful marinade of garlic, onion, lemon, and fresh herbs. These crispy-on-the-outside, tender-on-the-inside potatoes are pre-boiled, marinated, and grilled to golden perfection, making an excellent side dish for any meal.
Ingredients
Potatoes
- 5–6 large Idaho or russet potatoes, cut into wedges
- Water, for boiling
- 1 teaspoon salt (for boiling water)
Marinade and 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 for easier handling.
- Prepare the Marinade: While the potatoes cool, whisk together kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, olive oil, and chopped rosemary in a large bowl. Reserve the parsley for finishing later.
- Marinate the Potatoes: Add the drained potato wedges to the bowl with the marinade. Toss gently to coat each wedge evenly. Let the potatoes sit in the marinade for a few minutes while you prepare the grill.
- Grill the Potatoes: Preheat your grill or grill pan to medium-high heat and lightly oil the grates or pan. Arrange the potato wedges in a single layer on the grill. Grill for about 5 minutes per side, flipping once, until the potatoes are golden brown and crispy on the outside.
- Toss and Serve: Add the chopped parsley to the remaining marinade. When the potatoes are done grilling, immediately toss them in the herb mixture to coat. Serve while crispy and warm for best flavor and texture.
Notes
- To ensure even cooking, cut the potatoes into uniform wedge sizes.
- Pre-boiling the potatoes softens them, reducing grill time and ensuring a tender inside.
- Use fresh herbs for the best flavor impact; dried herbs will alter the taste.
- Can be prepared ahead by boiling and marinating the potatoes; grill just before serving.
- Serve these grilled potatoes as a side with grilled meats, fish, or vegetables.
