If you’re searching for a side dish that’s bursting with bright flavors and irresistible texture, this Grilled Lemon Herb Potatoes Recipe is about to become your new favorite. These potatoes have the perfect balance of crispy, golden edges with tender, fluffy centers, all infused with a fresh lemony zing and aromatic herbs. It’s an easy, crowd-pleasing way to elevate simple potatoes into something truly special, perfect for any summer cookout or weeknight dinner alike.
Ingredients You’ll Need
The beauty of this Grilled Lemon Herb Potatoes Recipe lies in its straightforward and fresh ingredients. Each element plays a key role in building layers of flavor, from the earthy potatoes to the zesty lemon and fragrant herbs that brighten every bite.
- 5-6 large Idaho or russet potatoes: These varieties offer the perfect starchy texture to achieve that fluffy inside and crispy outside once grilled.
- Water, for boiling: Essential for pre-cooking the potatoes to ensure they grill evenly and don’t dry out.
- 1 teaspoon salt: Added to the boiling water to season the potatoes as they cook.
- 1 teaspoon kosher salt: To season the marinade and enhance all the subtle flavors.
- 1 teaspoon freshly ground black pepper: Adds a gentle heat and earthiness that balances the lemon’s brightness.
- 2 tablespoons garlic powder: Provides deep, savory notes that complement the herbs perfectly.
- 1 tablespoon onion powder: Contributes a sweet, aromatic background flavor without overpowering the dish.
- Zest of 1 lemon: Gives a vibrant citrus punch with its fragrant oils.
- Juice of 1 lemon: Adds that fresh, tart acidity that brightens every bite.
- 1/2 cup extra-virgin olive oil: Helps carry the herbs and spices onto the potatoes, ensuring a perfect grill and mouthwatering richness.
- 2 tablespoons fresh rosemary, chopped: Rosemary’s piney notes are heroic in bringing out the best in grilled potatoes.
- 2 tablespoons fresh parsley, chopped (reserve for after grilling): A fresh, peppery finish that adds color and vibrancy right before serving.
How to Make Grilled Lemon Herb Potatoes Recipe
Step 1: Pre-boil the Potatoes
Start by bringing a large pot of water to a boil, seasoning it with 1 teaspoon of salt to gently infuse the potatoes from the inside out. Add your potato wedges and cook them just until they’re fork-tender but still firm enough to hold their shape, about 10 minutes. This step is crucial because it ensures the potatoes finish cooking perfectly on the grill without becoming mushy.
Step 2: Prepare the Marinade
While the potatoes cool just enough for handling, mix together the kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, olive oil, and chopped rosemary in a large bowl. This marinade is where the magic begins, combining rich olive oil with the brightness of lemon and the boldness of herbs to coat every wedge beautifully.
Step 3: Marinate the Potatoes
Gently toss the slightly cooled potato wedges into your herb and lemon marinade, making sure each piece gets an even coat. Letting them sit in this mixture for a few minutes allows them to soak up those incredible flavors, preparing them for the final grilling step.
Step 4: Grill the Potatoes
Preheat your grill or grill pan to a medium-high heat, seasoning the grill grates lightly with oil to prevent sticking. Arrange the potato wedges in a single layer for even cooking. Grill them about 5 minutes per side until they develop gorgeous golden-brown, crispy edges, that smoky charred flavor, and tender insides. This is the part that really makes this Grilled Lemon Herb Potatoes Recipe shine.
Step 5: Toss and Serve
Once grilled, quickly toss your potatoes in the remaining marinade, now mixed with the reserved fresh parsley. The parsley adds just the right pop of green color and freshness, making the dish look as lively as it tastes. Serve your potatoes warm and crispy for maximum enjoyment!
How to Serve Grilled Lemon Herb Potatoes Recipe
Garnishes
Fresh herbs like extra chopped parsley or even a sprinkle of freshly grated Parmesan cheese make gorgeous garnishes for this dish. A light dusting of smoked paprika or red pepper flakes can add a subtle kick and smoky depth that complements the grilled flavor perfectly.
Side Dishes
These grilled potatoes pair beautifully with an array of mains—from juicy grilled chicken or steak to lighter seafood options like lemon herb salmon. They also shine alongside a crisp green salad or grilled vegetables, creating a well-rounded and vibrant meal.
Creative Ways to Present
If you want to impress your guests, serve the potatoes on a rustic wooden board or in a charming cast-iron skillet to showcase their golden crust. Drizzle with a little extra lemon juice and sprinkle with fresh herbs right at the table for a restaurant-worthy touch that feels casual and inviting.
Make Ahead and Storage
Storing Leftovers
Place any leftover grilled lemon herb potatoes in an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making them a convenient option for meal prepping or simply enjoying as a quick snack or side throughout the week.
Freezing
If you want to freeze these potatoes, be sure to do so before grilling. After pre-boiling, let the wedges cool completely, then spread them on a parchment-lined tray to freeze individually. Once frozen solid, transfer to a freezer-safe bag. This method keeps them from clumping together and lets you grill fresh batches whenever you want.
Reheating
To reheat, toss your leftover grilled potatoes in a hot oven or toaster oven at 400°F (200°C) for about 10 minutes to regain their golden crispness. Avoid microwaving, as it tends to make the potatoes soggy and lose that delightful grill texture.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Idaho or russet potatoes work best for that fluffy interior, Yukon Gold or red potatoes can be used too for a creamier texture. Just be mindful that cooking times might slightly differ.
Do I need to soak the potatoes before pre-boiling?
Soaking is not necessary for this particular recipe since you’re boiling the potato wedges first, which removes extra starch and helps with grilling. However, soaking can help if you want extra crispy results before seasoning.
Can I prepare the marinade ahead of time?
Yes! The marinade can be mixed a day in advance and stored in the refrigerator. Just bring it to room temperature before tossing your potatoes in, so the olive oil emulsifies nicely.
Is this recipe suitable for a BBQ party?
Definitely. Grilled Lemon Herb Potatoes Recipe is a perfect BBQ side dish. They’re easy to make in large batches and offer fresh, vibrant flavors that complement smoky grilled meats and vegetables.
Can I make this recipe vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free since it relies on whole potatoes, fresh herbs, lemon, and olive oil. Just make sure your seasoning blends don’t contain any hidden gluten.
Final Thoughts
There’s something so satisfying about biting into those crispy, herb-infused potatoes kissed by smoky grill marks with a splash of bright lemon. This Grilled Lemon Herb Potatoes Recipe is an easy way to turn humble spuds into a star side dish everyone will rave about. Give it a try and watch it become a permanent favorite in your recipe collection — trust me, you’ll be glad you did!
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Grilled Lemon Herb Potatoes 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 perfectly cooked Idaho or russet potatoes marinated in a flavorful blend of lemon, rosemary, garlic, and herbs. Parboiled to tender perfection and then grilled to achieve a crispy golden exterior, these potatoes make a delicious and easy side dish for any meal.
Ingredients
Potatoes
- 5–6 large Idaho or russet potatoes, cut into wedges
- Water, for boiling
- 1 teaspoon salt (for boiling water)
Marinade & 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. Add the potato wedges and cook until just al dente, about 10 minutes. The potatoes should be fork-tender but not falling apart. Drain the potatoes well and allow them to cool slightly for easier handling.
- Prepare the Marinade: In a large bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, extra-virgin olive oil, and chopped rosemary. Set aside the chopped parsley for finishing later.
- Marinate the Potatoes: Add the drained potato wedges to the marinade bowl. Toss gently to ensure each wedge is thoroughly coated with the herb and oil mixture. Let the potatoes sit in the marinade for a few minutes while you preheat the grill.
- Grill the Potatoes: Preheat your grill or grill pan to medium-high heat and lightly oil the grates or pan surface. Arrange the potato wedges in a single layer and grill for about 5 minutes on each side, flipping once. Grill until the potatoes are golden brown, crisp on the outside, and heated through.
- Toss and Serve: Add the reserved chopped parsley to the remaining marinade in the bowl. When the grilled potatoes are done, immediately toss them in the herb-parsley mixture to coat them evenly. Serve the potatoes warm and crispy for best taste.
Notes
- Ensure potatoes are only cooked until just tender during boiling to avoid them falling apart on the grill.
- You can use a grill pan if an outdoor grill is not available.
- Adjust grilling time based on your grill’s heat and potato thickness.
- Fresh herbs add the best flavor, but dried rosemary can be used in a pinch (reduce quantity by half).
- Serve immediately to enjoy the crisp texture; leftovers may lose crispiness.
