Description
Deliciously crispy grilled potato wedges infused with lemon and herbs, perfect for summer gatherings.
Ingredients
- 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
- Begin by boiling the potatoes in a large pot of cold water. Bring the water to a boil and let the potatoes cook for about 10 minutes or until slightly tender but not fully cooked.
- Drain the potatoes and let them sit for a few minutes to cool slightly.
- While the potatoes cool, combine the kosher salt, black pepper, garlic powder, onion powder, lemon zest, and lemon juice in a large bowl.
- Add the warm potato wedges to the bowl and drizzle with extra-virgin olive oil. Toss until all the potatoes are well coated.
- Preheat the grill to medium-high heat. Once hot, place the potato wedges on the grill in a single layer.
- Grill the potatoes for about 15-20 minutes, turning occasionally, until they are golden brown and crispy.
- Once grilled, remove from the grill and sprinkle with fresh rosemary and parsley for added flavor.
Notes
For added flavor, consider placing rosemary sprigs directly on the grill. You can also experiment with different spices to personalize the seasoning.