Description
These grilled potato wedges are crispy on the outside and tender on the inside, flavored with a zesty lemon-garlic marinade and fresh herbs. Pre-boiled for perfect texture, then grilled to golden perfection, they’re a flavorful and easy 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 and add 1 teaspoon of salt, stirring to dissolve. Add the potato wedges and cook until just al dente, about 10 minutes; they should be fork-tender but not falling apart. Drain well and let them cool slightly to handle easily.
- 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. Toss gently to coat each wedge evenly. Let them sit while you preheat the grill.
- Grill the Potatoes: Preheat your grill or grill pan to medium-high heat and lightly oil the grates. Arrange the potato wedges in a single layer and grill for about 5 minutes on each side, flipping once, until golden brown and crisp on the outside.
- Toss and Serve: Add chopped parsley to the remaining marinade. When potatoes are grilled, immediately toss them in the herb mixture to coat. Serve warm and enjoy the crispy, flavorful wedges.
Notes
- Pre-boiling the potatoes ensures they cook through perfectly when grilled and develop a tender interior.
- Using fresh rosemary and parsley boosts the herbal aroma and freshness of the dish.
- Make sure to oil your grill grates well to prevent sticking and achieve nice grill marks.
- Lemon zest and juice add a bright citrus flavor that complements the potatoes beautifully.
- This recipe works well with either an outdoor grill or a stovetop grill pan.
