Description
This Grilled Potatoes recipe features tender potato wedges pre-boiled to perfection and then marinated in a zesty lemon-herb olive oil mixture before being grilled to achieve a crispy, golden exterior. Finished with fresh parsley, these flavorful potatoes make a perfect 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
- 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 of salt and stir to dissolve. Add the potato wedges and cook until just al dente, about 10 minutes; the potatoes should be tender but not falling apart. Drain thoroughly and let them cool slightly to handle safely.
- 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 drained potato wedges to the marinade bowl. Toss gently ensuring all wedges are coated evenly. Allow them to marinate for a few minutes while heating your grill.
- Grill the Potatoes: Preheat your grill or grill pan to medium-high heat and lightly oil the grates or pan surface. Place potato wedges in a single layer. Grill for about 5 minutes on each side, flipping once, until they become golden brown and crisp on the outside.
- Toss and Serve: Add the chopped parsley to the remaining marinade. Once the potatoes are grilled, immediately toss them in the herb mixture to coat. Serve while they are crispy and warm for the best flavor and texture.
Notes
- Parboiling helps to cook the potatoes evenly and ensures a tender interior while grilling crisps the outside.
- Use fresh herbs for maximum flavor.
- Adjust grilling time based on the size of your potato wedges to avoid under- or overcooking.
- This recipe pairs well with grilled meats, fish, or as a standalone vegetarian side.
- Use a grill pan if you don’t have an outdoor grill to achieve grill marks and that smoky flavor indoors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
