Grilled Potato Wedges recipe

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Ingredients

¼ cup olive oil
1 large clove garlic, peeled and crushed
2 tablespoons chopped fresh rosemary, or more to taste
2 tablespoons chopped fresh thyme, or more to taste
4 Idaho potatoes, each cut into 8 wedges
1 teaspoon garlic salt
freshly ground black pepper to taste

Nutrition Info

144.4 calories
carbohydrate: 19.2 g
cholesterol: : -
fat: 6.9 g
fiber: 2.5 g
protein: 2.3 g
saturatedFat: 1 g
servingSize: -
sodium: 233.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container, let stand for 2 hours or longer.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Put potatoes in a large saucepan and pour in enough salted water to cover, bring to a boil, cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.

  4. Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.

  5. Place potatoes skin-side down on the grill over direct heat, reserve remaining oil. Grill for 10 minutes, move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.

Recipe Yield

32 wedges

Recipe Note

We just started cooking with a 30-inch gas grill after decades of using a Weber® charcoal grill. While we still use the charcoal grill, the extra space allotted to us on the gas grill has made us really branch out with different sides. I created this one knowing we could put the potatoes directly on the grill and not have to make a foil packet to make it fit!

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