Description
Crispy grilled potatoes coated in lemon, rosemary, and parsley create a bright summer side dish that pairs perfectly with grilled meals.
Ingredients
Scale
- 5–6 large Idaho or russet potatoes cut into wedges
- 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
Instructions
- Bring a large pot of salted water to a boil.
- Add the potato wedges and cook for about 10 minutes until tender but still firm.
- Drain the potatoes and allow them to cool slightly.
- In a large bowl combine salt, pepper, garlic powder, onion powder, lemon zest, lemon juice, olive oil, and rosemary.
- Add the potatoes and toss gently to coat evenly.
- Preheat grill to medium-high heat around 400°F and oil the grates.
- Place potatoes on the grill and cook 7–10 minutes per side flipping once until golden brown.
- Mix parsley into the remaining oil mixture.
- Return grilled potatoes to the bowl and toss again to coat.
- Serve immediately.
Notes
- Soak potatoes in water before cooking to remove starch for crispier texture.
- Dry potatoes well after boiling to prevent steaming on the grill.
- Oil the grill grates to reduce sticking.
- Do not skip the parboiling step to prevent burning outside before cooking inside.
- 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: 23
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 7
- Protein: 7
- Cholesterol: 0