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
Scale
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.
