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
Scale
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.
