Description
This Grilled Potatoes recipe features tender potato wedges marinated in a zesty garlic, lemon, and rosemary olive oil blend, then grilled to crispy perfection. Ideal as a flavorful side dish, these potatoes combine the smoky char from grilling with fresh herbs and bright citrus for an irresistible treat.
Ingredients
Scale
Potatoes
- 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. Add 1 teaspoon 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 on the grill and become tender inside while crisp outside.
- Use fresh herbs like rosemary and parsley for the best flavor and aroma.
- If you don’t have a grill, a grill pan on the stovetop works well.
- Adjust lemon juice and zest to taste for more citrus brightness.
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
