Description

This Grilled Potatoes recipe features perfectly tender Idaho or russet potatoes, marinated in a flavorful blend of lemon, garlic, and fresh herbs, then grilled to crispy golden perfection. It’s an easy and delicious side dish that combines the smokiness of the grill with a bright, herbaceous marinade for a crowd-pleasing accompaniment to any meal.

Ingredients

Main Ingredients

5-6 large Idaho or russet potatoes, cut into wedges
Water, for boiling
1 teaspoon salt
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 (reserve for after grilling)

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Instructions

Boil Potatoes: Bring a large pot of water to a boil. Add 1 teaspoon of salt and stir to dissolve. Add the potato wedges and cook until just al dente, about 10 minutes; the potatoes should be fork-tender but not falling apart. Drain well and let them cool slightly so they are easier to handle.
Prepare Marinade: While potatoes cool, in a large bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, olive oil, and chopped rosemary. Reserve the parsley for finishing later.
Marinate Potatoes: Add the drained potato wedges to the bowl with the marinade. Toss gently to ensure each wedge is well-coated with the herbs and oil mixture. Let sit for a few minutes while you heat the grill.
Grill Potatoes: Preheat your grill or grill pan to medium-high and lightly oil the grates or pan. Arrange the potato wedges in a single layer. Grill for about 5 minutes per side, flipping once, until golden brown and crisp on the outside.
Finish and Serve: Add the chopped parsley to the remaining marinade in the bowl. When grilled potatoes are done, immediately toss them in the herb mixture to coat. Serve right away while crispy and warm.

Notes

Use Idaho or russet potatoes for best texture and flavor.
Do not overboil the potatoes; they should hold their shape for grilling.
Lightly oil the grill grates or pan to prevent sticking.
Fresh herbs add brightness—don’t skip the rosemary and parsley.
Serve immediately to enjoy the crispy exterior.