If you’re looking for a side dish that brings a burst of flavor and a delightful charred crispness, you’re going to love this Grilled Herb-Marinated Potato Wedges Recipe. These wedges are not just any potatoes; marinated in fresh herbs, lemon, and garlic, then grilled to perfection, they strike the perfect balance between tender inside and smoky, crunchy outside. Whether you’re serving them for a casual barbecue or elevating your weeknight dinner, these herb-infused wedges will quickly become a favorite that your family and friends keep asking for.
Ingredients You’ll Need
Simple ingredients can create extraordinary dishes, and this recipe proves it. Each item adds its unique texture, aroma, or zest, making the flavor layers of your grilled potatoes truly unforgettable.
- 5-6 large Idaho or russet potatoes: These starchy potatoes provide the perfect fluffy interior for wedge cuts.
- 1 teaspoon salt: Added to boiling water, it seasons the potatoes right from the start.
- 1 teaspoon kosher salt: Adds an extra punch of seasoning in the marinade.
- 1 teaspoon freshly ground black pepper: Offers a subtle heat and aromatic freshness.
- 2 tablespoons garlic powder: Infuses a rich, savory depth that complements the herbs beautifully.
- 1 tablespoon onion powder: Adds a sweet, mellow onion undertone without overpowering.
- Zest of 1 lemon: Brightens the marinade with a burst of citrus aroma and flavor.
- Juice of 1 lemon: Gives a tangy lift that balances the richness of the olive oil.
- 1/2 cup extra-virgin olive oil: Binds the marinade and helps achieve that perfectly crisped grill exterior.
- 2 tablespoons fresh rosemary, chopped: Adds piney fragrance and herbaceous notes.
- 2 tablespoons fresh parsley, chopped: Reserved for finishing, it brings a fresh, vibrant garnish that enhances the overall dish.
How to Make Grilled Herb-Marinated Potato Wedges Recipe
Step 1: Parboil the Potatoes
The secret to perfectly grilled wedges starts with a quick parboil. Bring a large pot of water to a boil with 1 teaspoon of salt. Add your potato wedges and cook them until just tender and fork-ready, about 10 minutes. This step ensures that while the grill crisps the outside, the insides stay soft and fluffy without becoming mushy. Once done, drain and let them cool slightly so they’re easier to handle for the next step.
Step 2: Prepare the Herb Marinade
While your potatoes cool, it’s time to whip up that fragrant marinade. In a large bowl, mix kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, extra-virgin olive oil, and freshly chopped rosemary. This blend of spices and herbs creates a powerful flavor base that will soak into the wedges, transforming ordinary potatoes into something spectacular. Don’t add the parsley yet—we’ll save that fresh burst for finishing.
Step 3: Marinate the Wedges
Gently add the slightly cooled potato wedges into the marinade bowl. Toss everything carefully to ensure each wedge is evenly coated in the herb and oil mixture. Let them sit just for a few minutes so the potatoes can soak up all those gorgeous flavors. Meanwhile, start heating your grill or grill pan to get it ready for the star of the show.
Step 4: Grill to Crispy Perfection
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Arrange the potato wedges in a single layer without crowding, giving them room to crisp up nicely. Grill each side for about 5 minutes, flipping once, until they develop that beautiful golden brown crust. The grill adds a subtle smokiness that perfectly complements the herb marinade and adds texture that baking or frying simply can’t match.
Step 5: Toss in Fresh Parsley and Serve
Once grilled, add the chopped fresh parsley to the remaining marinade in the bowl and toss your hot potato wedges right in. This final mix isn’t just for taste—it brightens the dish with fresh color and aroma. Serve your Grilled Herb-Marinated Potato Wedges Recipe hot off the grill, when they’re still irresistibly crispy and bursting with herbaceous goodness.
How to Serve Grilled Herb-Marinated Potato Wedges Recipe
Garnishes
Freshness and visual appeal make a big difference. Sprinkle an extra handful of chopped parsley or even some finely grated parmesan cheese over the wedges for a savory touch. A few lemon wedges on the side invite guests to add an extra spritz of citrus if they like, elevating every bite.
Side Dishes
These wedges play beautifully with a wide range of mains. Think grilled chicken, steak, or even a vibrant veggie burger. Pair them with a crisp green salad or a tangy yogurt-based dip for a meal that’s bursting with contrasting textures and flavors that keep everyone happy at the table.
Creative Ways to Present
Serve these wedges in a rustic wooden bowl lined with parchment paper for that casual BBQ vibe. Or, for a fun twist at a party, stack them in a cone wrapped in brown paper for easy handheld enjoyment. A drizzle of garlic aioli or spicy ketchup on the side adds an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they might disappear quickly), store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days without losing too much of their crispy charm or herb-flavored goodness.
Freezing
Freezing grilled potato wedges is possible but not ideal if you want to maintain that perfect texture. If you do freeze them, flash freeze the grilled wedges on a tray first, then transfer to freezer bags. Use within 1 month for best flavor, though be prepared for a softer texture after reheating.
Reheating
The key to reheating these wedges is to bring back that crisp exterior. Pop them in a preheated oven or toaster oven at 400°F (200°C) for about 10 minutes. Avoid microwaving, as it can make potatoes mushy rather than crispy. A quick reheat on the stovetop in a skillet can also revive some crunch.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Idaho or russet potatoes are ideal for fluffy interiors, Yukon golds or red potatoes can work too, though they might yield a different texture—usually creamier and less fluffy.
Is it necessary to parboil the potatoes before grilling?
Parboiling is highly recommended because it ensures the wedges cook evenly and stay tender inside while grilling crisps the outside. Skipping this step might lead to burnt exteriors with undercooked centers.
Can I prepare the marinade in advance?
Yes, the marinade can be mixed ahead and stored in the fridge for up to 24 hours. Fresh herbs will still be vibrant, and the flavors tend to meld even better with a little extra time.
How do I know when the wedges are done on the grill?
Look for a golden brown color with slight grill marks on each side. The wedges should be crispy outside but tender when pierced with a fork. Typically, 5 minutes per side on medium-high heat does the trick.
What sauces pair well with Grilled Herb-Marinated Potato Wedges Recipe?
These herbed wedges are fantastic with garlic aioli, spicy sriracha mayo, classic ketchup, or a cool tzatziki sauce. These dips add a fun taste contrast and elevate the overall enjoyment.
Final Thoughts
If you’ve never tried this Grilled Herb-Marinated Potato Wedges Recipe before, you’re in for a real treat. The combination of fresh herbs, zesty lemon, and that satisfyingly crisp grill finish makes this a dish you’ll want to make again and again. Perfect for almost any occasion, it’s a versatile side that speaks of love and comfort with every bite. Give it a go—you might just find your new favorite potato recipe!
Print
Grilled Herb-Marinated Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Potatoes recipe features tender potato wedges seasoned with a zesty lemon and herb marinade, then grilled to golden perfection. The potatoes are first boiled until just tender, then tossed in a flavorful mixture of garlic, onion powder, rosemary, lemon zest, and olive oil before hitting the grill. Finished with fresh parsley, these grilled potatoes make a perfect crispy and aromatic side dish for any barbecue or meal.
Ingredients
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
- Boil Potatoes: Bring a large pot of water to a boil and add 1 teaspoon salt. Add the potato wedges and cook for about 10 minutes until just al dente—fork-tender but not falling apart. Drain the potatoes well and let them cool slightly to handle.
- Prepare Marinade: In a large bowl, whisk together kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, olive oil, and chopped rosemary. Keep the parsley aside for later finishing.
- Coat Potatoes: Add the drained potato wedges to the marinade bowl. Toss gently to ensure even coating of the herb and oil mixture. Let the potatoes marinate for a few minutes while you preheat the grill.
- Grill Potatoes: Preheat grill or grill pan to medium-high heat, lightly oiling the grates or pan. Arrange the potato wedges in a single layer and grill for about 5 minutes on each side until golden brown and crispy on the outside.
- Finish and Serve: Add chopped parsley to the remaining marinade. Once the potatoes are grilled, immediately toss them in the parsley herb mixture to coat evenly. Serve warm while crispy.
Notes
- Boiling the potatoes before grilling ensures they cook evenly and remain tender inside.
- Use a grill pan if you don’t have an outdoor grill to achieve similar char and crispiness.
- Lemon juice and zest brighten the dish, balancing the richness of olive oil and herbs.
- Fresh herbs like rosemary and parsley add aromatic flavor — don’t skip them.
- To keep the grilled potatoes crispy, serve immediately after tossing with herb mixture.
