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
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
- 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.
