Grilled Potatoes
These flavorful grilled potatoes are golden and crispy on the outside while tender on the inside, making a versatile side dish perfect for any occasion.
Ingredients
Main Ingredients
- 5-6 large large Idaho or russet potatoes (cut into wedges) Yukon Gold can be used for a buttery flavor.
- 1 teaspoon kosher salt Use a salt substitute for low-sodium option.
- 1 teaspoon freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 zest zest of 1 lemon
- 1 tablespoon juice of 1 lemon
- ½ cup extra-virgin olive oil Can replace with canola or avocado oil.
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh parsley (chopped)
Instructions
Preparation
- Wash the potatoes thoroughly to remove any dirt and cut them into uniform wedges for even cooking.
- In a large bowl, combine garlic powder, onion powder, lemon zest, salt, and pepper.
Seasoning
- Drizzle the extra-virgin olive oil over the potato wedges and add the seasoning mixture. Toss everything together until the potatoes are evenly coated.
Marinating
- Allow the potatoes to marinate for at least 30 minutes to meld flavors.
Grilling
- Preheat your grill to medium-high heat.
- Place the seasoned potato wedges on the grill in a single layer and grill for about 5-7 minutes on one side until grill marks appear.
- Flip each wedge using tongs and grill for an additional 5-7 minutes or until tender and crispy.
Finishing Touches
- Check for doneness by inserting a fork into a wedge; if it pierces easily, they are ready to come off the grill.
- Remove from grill and sprinkle freshly chopped rosemary and parsley over the top.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For reheat, place in a preheated oven at 375°F (190°C) for about 15-20 minutes until warmed through.