Description
Delicious grilled potatoes with crispy edges and fluffy interiors, seasoned with lemon and herbs.
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
Customize your seasoning with different herbs and spices to suit your taste.
