Description
Crispy grilled potatoes with lemon, rosemary, and parsley, perfect as a quick summer side dish.
Ingredients
Scale
- 5–6 large Idaho or russet potatoes, cut into wedges
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup olive oil
- 2 tablespoons rosemary, chopped
- 2 tablespoons parsley, chopped
Instructions
- Boil potatoes in salted water for 10 minutes until tender but firm
- Drain and let cool slightly
- Preheat grill to 400°F and oil grates
- Mix marinade ingredients in a bowl
- Toss potatoes in marinade
- Grill 7-10 minutes per side until golden
- Toss with parsley and remaining marinade
- Serve immediately
Notes
- Soak potatoes before boiling for extra crispiness
- Dry potatoes well before grilling
- Oil grill to prevent sticking
- Do not skip parboiling step
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 0
- Sodium: 613
- Fat: 27
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 7
- Protein: 7
- Cholesterol: 0