There is nothing quite like the combination of smoky grill marks, bright citrus, and fresh herbs to elevate a simple potato into something truly irresistible. This Grilled Lemon Herb Potatoes Recipe captures all those bold flavors with tender potato wedges that soak up a zesty lemon marinade before getting perfectly charred on the grill. It’s an easy side dish that feels both rustic and fresh, perfect for summer barbecues or cozy dinners any time you want a little sunshine on your plate.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a vital role in bringing the Grilled Lemon Herb Potatoes Recipe to life. From the creamy potatoes to the fragrant rosemary and vibrant lemon, every element adds flavor, texture, or color to create a well-balanced dish.
- 5-6 large Idaho or russet potatoes: Their starchy texture makes for perfectly tender yet firm wedges.
- Water: For boiling potatoes to that ideal al dente stage, which keeps them from falling apart on the grill.
- 1 teaspoon salt: Added to the boiling water to season potatoes from the inside out.
- 1 teaspoon kosher salt: For seasoning the marinade and balancing flavors.
- 1 teaspoon freshly ground black pepper: Adds a subtle spicy warmth without overpowering.
- 2 tablespoons garlic powder: Infuses a savory depth that complements the herbs beautifully.
- 1 tablespoon onion powder: Offers a sweet, mellow layer of flavor.
- Zest of 1 lemon: Delivers bright citrus oils that awaken the palate.
- Juice of 1 lemon: Adds tanginess and helps tenderize the exterior of the potatoes.
- 1/2 cup extra-virgin olive oil: Binds the marinade and crisps the potatoes on the grill.
- 2 tablespoons fresh rosemary, chopped: Piney and fragrant, it’s a herb that pairs wonderfully with grilled foods.
- 2 tablespoons fresh parsley, chopped: Reserved for a fresh, green finish after grilling to brighten the dish.
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 and adding 1 teaspoon salt to season the water. Add your potato wedges and cook them until they are just al dente—tender enough to fork but still holding their shape—about 10 minutes. This step ensures your potatoes will grill evenly without becoming mushy later.
Step 2: Prepare the Marinade
While the potatoes cool slightly for easier handling, whisk together kosher salt, freshly ground black pepper, garlic powder, onion powder, lemon zest, lemon juice, extra-virgin olive oil, and chopped rosemary in a large bowl. This marinade is where the magic happens, combining savory, herbal, and citrus notes that will soak into every potato wedge.
Step 3: Marinate the Potatoes
Gently toss the drained potato wedges in the marinade, making sure each wedge is coated generously. Let them mingle for a few minutes so the flavors get cozy while you preheat the grill. Patience here pays off in flavor!
Step 4: Grill the Potatoes
Preheat your grill or grill pan to medium-high, and lightly oil the grates or surface to prevent sticking. Arrange the potato wedges in a single layer and grill for about 5 minutes per side. You want your potatoes golden and crisp on the outside, with lovely grill marks that hint at smoky goodness.
Step 5: Toss and Serve
Once grilled to perfection, toss the hot potatoes with the chopped parsley mixed into the leftover marinade. This final step adds a fresh, vibrant pop that lifts the dish beautifully. Serve immediately so you can enjoy that delightful contrast between crispy exterior and tender inside.
How to Serve Grilled Lemon Herb Potatoes Recipe
Garnishes
The finishing touch of fresh parsley brightens the herbaceous notes, but you can also add a sprinkle of flaky sea salt or a drizzle of extra virgin olive oil for an elegant sheen and extra flavor boost. Thin lemon slices or wedges on the side are a welcome invitation for anyone craving an extra citrus kick.
Side Dishes
These potatoes shine alongside grilled meats like steak or chicken but also complement lighter options like fresh salads or roasted vegetables. Their zesty, herb-forward profile pairs well with Mediterranean-inspired meals or hearty, rustic fare.
Creative Ways to Present
For a fun twist, serve the Grilled Lemon Herb Potatoes Recipe in a rustic wooden bowl or on a large platter garnished with whole rosemary sprigs and lemon wheels. You might also stack them into a casual pyramid to show off the golden grill marks, inviting everyone to dig in with their hands.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover grilled lemon herb potatoes in an airtight container for up to 3 days. Keeping them chilled will help preserve their fresh flavor, though they’re best enjoyed fresh off the grill.
Freezing
Freezing grilled potatoes isn’t ideal as they can become mushy when thawed. However, you can freeze the pre-boiled and marinated potatoes uncooked; lay them flat on a baking sheet to freeze individually before transferring to a freezer bag for up to 2 months. Grill them straight from frozen for a quick fix.
Reheating
To reheat, place your leftover potatoes back on the grill or in a hot oven for a few minutes until warmed through and crisped up again. Avoid microwaving if you want to retain that original grilled texture.
FAQs
Can I use red or Yukon gold potatoes instead of russet?
Absolutely! While russet potatoes offer a nice balance of fluffiness and firmness, red or Yukon gold potatoes will work too and bring their own unique creaminess and texture to the dish.
What if I don’t have a grill?
You can easily cook these potatoes in a grill pan on the stovetop or even roast them in the oven at high heat with the same marinade for a lovely caramelized finish.
How do I make this recipe vegan or allergy-friendly?
This recipe is naturally vegan and gluten-free. Just make sure your garlic and onion powders do not contain any additives if allergies are a concern.
Can I prepare this recipe ahead of time?
You can pre-boil and marinate the potatoes a few hours ahead, but for best texture, grill them just before serving to keep that crispy exterior.
What drinks pair well with Grilled Lemon Herb Potatoes Recipe?
Try pairing with a crisp white wine, such as Sauvignon Blanc, or a refreshing iced tea with lemon to complement the zesty flavors.
Final Thoughts
This Grilled Lemon Herb Potatoes Recipe is a true crowd-pleaser that brings fresh, bright flavors to the table with minimal effort. It’s a recipe I find myself reaching for again and again when I want to add a bit of sunshine and smokiness to my meal. I can’t wait for you to try it and see just how magical simple ingredients can become when treated with love and a grill’s touch.
Print
Grilled Lemon Herb Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Description
This Grilled Potatoes recipe features tender Idaho or russet potatoes pre-boiled to perfection, then marinated in a zesty lemon-herb mixture and grilled until golden and crispy. Enhanced with garlic, rosemary, and fresh parsley, these potatoes make a flavorful and satisfying side dish perfect for any summer barbecue or dinner.
Ingredients
Potatoes
- 5–6 large Idaho or russet potatoes, cut into wedges
- Water, for boiling
- 1 teaspoon salt (for boiling water)
Marinade and 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, stirring to dissolve. Add the potato wedges and cook until just al dente, approximately 10 minutes. The potatoes should be tender when pierced with a fork but not falling apart. Drain the potatoes well and let them cool slightly to make them easier to handle.
- Prepare the Marinade: While the potatoes cool, combine kosher salt, freshly ground black pepper, garlic powder, onion powder, lemon zest, lemon juice, extra-virgin olive oil, and chopped rosemary in a large bowl. Whisk these ingredients together to create a flavorful marinade. Reserve the chopped parsley for later use.
- Marinate the Potatoes: Add the drained potato wedges to the marinade bowl. Toss gently to ensure each wedge is evenly coated with the herb and oil mixture. Let the potatoes sit for a few minutes to absorb the flavors while you prepare the grill.
- Grill the Potatoes: Preheat your grill or grill pan to medium-high heat and lightly oil the grates or pan to prevent sticking. Arrange the potato wedges in a single layer on the grill. Cook each side for about 5 minutes, flipping once, until the potatoes develop a golden brown, crispy exterior.
- Toss and Serve: Stir the reserved chopped parsley into the remaining marinade in the bowl. As soon as the grilled potatoes are done, toss them in the herb mixture to coat evenly. Serve immediately while the potatoes are crispy and warm.
Notes
- Pre-boiling the potatoes ensures they cook thoroughly and results in a tender inside with a crispy outside after grilling.
- Using fresh herbs like rosemary and parsley enhances the brightness and aroma of the potatoes.
- Adjust grilling time if using thicker or thinner wedges to avoid undercooked or burnt potatoes.
- For a spicier kick, consider adding a pinch of cayenne pepper or smoked paprika to the marinade.
- This recipe can be doubled easily for larger gatherings.
