Description
Delicious grilled potatoes marinated with lemon, garlic, and fresh herbs, offering a crispy exterior and tender inside. Perfect as a flavorful side dish for any grilled meal.
Ingredients
Scale
Potatoes and Boiling
- 5-6 large Idaho or russet potatoes, cut into wedges
- Water, for boiling
- 1 teaspoon salt
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
- Boil Potatoes: Bring a large pot of water to a boil, adding 1 teaspoon of salt and stirring to dissolve. Add the potato wedges and cook until just al dente, about 10 minutes, ensuring they are fork-tender but not falling apart. Drain well and cool slightly for easier handling.
- Prepare 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. Set aside the parsley to be used later.
- Marinate Potatoes: Add the drained potato wedges to the marinade bowl and toss gently to coat each piece evenly. Let the wedges sit for a few minutes as you prepare the grill.
- Grill Potatoes: Preheat your grill or grill pan to medium-high heat and lightly oil the grates or pan. Place the potato wedges in a single layer and grill for about 5 minutes on each side, flipping once, until they develop a golden brown and crisp exterior.
- Toss with Parsley 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 thoroughly. Serve warm and enjoy while crispy.
Notes
- Parboiling the potatoes ensures they cook through evenly on the grill without drying out.
- Be sure to oil the grill or pan grates to prevent sticking and achieve nice grill marks.
- The marinade can be adjusted to taste by adding different herbs or spices as preferred.
- Serve immediately to maintain the crispy texture of the potatoes.
