If you are searching for a vibrant and flavorful side dish that will brighten up any meal, this Grilled Lemon-Herb Potatoes Recipe is an absolute must-try. Tender on the inside with a perfectly crisp, golden crust, these potatoes marry the fresh zest of lemon and fragrant herbs with smoky char from the grill. Every bite bursts with a delightful balance of citrus brightness and savory depth, making this dish not just a side but a star that elevates your entire dining experience. Whether you are grilling for a casual backyard gathering or a special dinner, these potatoes bring unbeatable charm and taste to the table.
Ingredients You’ll Need
This Grilled Lemon-Herb Potatoes Recipe comes together seamlessly with a handful of simple yet essential ingredients. Each one plays a key role in layering flavors and textures—potatoes providing the hearty base, lemon adding bright acidity, fresh herbs delivering fragrant earthiness, and olive oil ensuring a luscious, crisp finish on the grill.
- 5-6 large Idaho or russet potatoes: These starchy potatoes hold their shape wonderfully while becoming tender inside and crisp outside when grilled.
- Water for boiling: Pre-cooking the potatoes ensures they grill evenly without drying out.
- 1 teaspoon salt (for boiling): Enhances the natural flavor of the potatoes as they cook.
- 1 teaspoon kosher salt: Provides seasoning in the marinade for depth of taste.
- 1 teaspoon freshly ground black pepper: Adds a subtle kick and aromatic warmth.
- 2 tablespoons garlic powder: Brings savory richness and a touch of sweetness.
- 1 tablespoon onion powder: Complementary umami flavor that enhances the overall seasoning.
- Zest of 1 lemon: Imparts vibrant citrus oils that awaken the senses.
- Juice of 1 lemon: Provides fresh acidity to balance the richness of olive oil.
- 1/2 cup extra-virgin olive oil: Creates a silky coating and promotes golden crispness on the grill.
- 2 tablespoons fresh rosemary, chopped: Infuses a piney, aromatic note that pairs perfectly with lemon and potatoes.
- 2 tablespoons fresh parsley, chopped (reserve for after grilling): Adds a fresh, bright finish when tossed on top just before serving.
How to Make Grilled Lemon-Herb Potatoes Recipe
Step 1: Pre-boil the Potatoes
Start by bringing a large pot of water to a boil and adding 1 teaspoon of salt. This initial seasoning ensures the potatoes are flavored from within. Add the potato wedges and cook them until they are just tender, about 10 minutes. They should be fork-tender but still maintain their shape, so they hold up beautifully during grilling. After boiling, drain and let them cool slightly which makes handling them much easier.
Step 2: Prepare the Marinade
While the potatoes are cooling, whisk together kosher salt, freshly ground black pepper, garlic powder, onion powder, lemon zest, lemon juice, extra-virgin olive oil, and chopped rosemary in a large bowl. This mixture is the heart of the Grilled Lemon-Herb Potatoes Recipe, creating an irresistibly fragrant and tangy coating for the wedges. Keep the fresh parsley aside for garnishing later.
Step 3: Marinate the Potatoes
Gently toss the cooled potatoes in the marinade, making sure each wedge is thoroughly coated with the lemony herb oil. Let the potatoes rest for a few minutes so they absorb all those wonderful flavors while you preheat the grill. This step is essential for infusing every bite with brightness and herbaceous depth.
Step 4: Grill the Potatoes
Preheat your grill or grill pan to medium-high heat and lightly oil the grates or pan surface to prevent sticking. Arrange the potato wedges in a single layer, allowing space between them for even grilling. Grill for about 5 minutes on each side until the potatoes develop a gorgeous golden-brown crust with charred grill marks. This process gives them a satisfying crunch and smoky complexity that’s truly addictive.
Step 5: Toss and Serve
Once the potatoes are grilled to perfection, add the chopped parsley to the remaining marinade and quickly toss the potatoes in this fresh herb mixture. Serving immediately while warm and crisp preserves their delightful texture and vibrant flavor. This finishing touch adds a burst of green freshness that perfectly balances the rich, savory grill taste.
How to Serve Grilled Lemon-Herb Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley is a classic way to finish this dish, but you can also add grated Parmesan or a scattering of finely chopped chives to elevate your presentation. A light drizzle of extra lemon juice right before serving can perk up the flavors even more and bring an extra shine to those golden wedges.
Side Dishes
Grilled Lemon-Herb Potatoes pair beautifully with grilled meats, fresh summer salads, or even a bright, tangy yogurt-based sauce. Think juicy grilled chicken, flank steak, or perfectly seared salmon alongside a crisp arugula salad for a balanced and satisfying meal.
Creative Ways to Present
For a stunning presentation, serve these potatoes in a rustic wooden bowl or a colorful ceramic dish to highlight their golden hues and fresh green herbs. You can also skewer the wedges on grill sticks for fun finger food at a party, making this an irresistibly shareable dish that’s as charming as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover grilled lemon-herb potatoes store wonderfully in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well and can easily be reheated or enjoyed cold in salads.
Freezing
While it’s best to enjoy this dish fresh to experience the full crisp texture, you can freeze leftover cooked potatoes by spreading them on a baking sheet to freeze individually before transferring to a freezer-safe bag. Frozen potatoes should be used within a month for best flavor.
Reheating
To reheat, place the potatoes in a preheated oven or air fryer at 375°F (190°C) until warmed through and crisp again, about 10 to 15 minutes. Avoid microwaving if possible, as it tends to make them soggy.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Idaho or russet potatoes are ideal for their starchy texture and ability to crisp up nicely on the grill, Yukon Golds or red potatoes can also work well for a slightly creamier bite.
Do I have to boil the potatoes before grilling?
Pre-boiling is key to this recipe because it ensures the potatoes are tender inside while still allowing them to develop a crispy exterior on the grill. Skipping this step could result in undercooked centers.
Can I prepare the marinade ahead of time?
Yes, the marinade can be made a day ahead and stored in the refrigerator. Just bring it to room temperature before tossing the potatoes in to allow the best absorption of flavors.
How do I prevent the potatoes from sticking to the grill?
Make sure to oil the grill grates or the grill pan well before placing the potatoes down. Using a grill basket is also helpful for easy flipping and preventing sticking.
Is this recipe suitable for a vegetarian or vegan diet?
Yes, this Grilled Lemon-Herb Potatoes Recipe is entirely plant-based and perfect for vegetarian and vegan diets, relying on wholesome ingredients without any animal products.
Final Thoughts
This Grilled Lemon-Herb Potatoes Recipe is a shining example of how a few simple ingredients and a little patience can result in something truly extraordinary. Whether you’re a grill novice or a seasoned pro, these potatoes are sure to become a beloved staple that brings brightness, warmth, and irresistible flavor to your table. I can’t wait for you to try it and see just how easy and rewarding cooking this dish can be!
Print
Grilled Lemon-Herb Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Potatoes recipe delivers perfectly tender potato wedges with a crispy, golden exterior infused with zesty lemon, garlic, and fresh herbs. By pre-boiling the potatoes and then grilling them, you achieve the best texture and flavor in just 30 minutes. Ideal as a flavorful side dish for any meal.
Ingredients
Potatoes
- 5–6 large Idaho or russet potatoes, cut into wedges
- Water, for boiling
- 1 teaspoon salt
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 so they are easier to handle.
- Prepare the Marinade: While the 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 remain tender inside while achieving a crisp exterior when grilled.
- Use freshly ground black pepper for the best flavor.
- If you don’t have a grill, a grill pan on the stovetop works just as well.
- Be sure to oil the grill grates or pan to prevent sticking.
- Serve immediately to enjoy the potatoes at their crispiest.
