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
Scale
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.
