Description
This grilled potatoes recipe features tender potato wedges marinated in a flavorful blend of garlic, herbs, lemon, and olive oil, then grilled to perfection with a crispy golden exterior. Perfect as a hearty side dish, these potatoes bring a fresh and zesty twist to classic grilled fare, enhanced by fresh rosemary and parsley.
Ingredients
Scale
Potato Preparation
- 5-6 large Idaho or russet potatoes, cut into wedges
- Water, for boiling
- 1 teaspoon salt (for boiling water)
Marinade
- 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 and add 1 teaspoon of salt. Add the potato wedges and cook until just al dente, about 10 minutes. The potatoes should be fork-tender but still hold their shape. Drain well and let cool slightly to make them easier to handle.
- 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 garnish after grilling.
- Marinate the Potatoes: Add the drained potato wedges to the marinade bowl and toss gently to coat each piece evenly. Let the potatoes sit in the marinade for a few minutes to absorb the flavors while you heat the grill.
- Grill the Potatoes: Preheat your grill or grill pan to medium-high and lightly oil the grates or pan to prevent sticking. Arrange the potato wedges in a single layer and grill for about 5 minutes on each side. Flip once to achieve a golden brown, crispy exterior.
- Toss and Serve: Add the chopped parsley to the remaining marinade in the bowl. When potatoes have finished grilling, immediately toss them in the herb mixture to coat thoroughly. Serve warm for the best texture and flavor.
Notes
- Pre-boiling the potatoes before grilling ensures they cook through and remain tender inside.
- Do not overboil the potatoes to prevent them from falling apart on the grill.
- For a smoky flavor, use a charcoal grill if available.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but reduce the quantity to 1 tablespoon as dried herbs are more concentrated.
- Serve these grilled potatoes immediately to enjoy the crispy exterior; letting them sit may soften the crust.
