Grilled Potatoes Recipe
These Crispy Grilled Potatoes are seasoned with fresh parsley and rosemary and ready in less than 30 minutes. This is the perfect side dish for all your meaty entrees this summer.
Servings 4 servings as a side dish
- 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
Boil the potatoes:
Bring a large pot with water over high heat, bring to a boil and add about 1 teaspoon of salt, stir to dissolve.
Next, add the potatoes and cook until al dente, about 10 minutes, don't overcook. Drain and let cool slightly.
Heat the grill to medium-high and oil grates. Or just place a grill pan over medium-high heat and lightly oil the pan.
In a large bowl, mix together all the marinade ingredients except parsley.
Add the spuds and toss gently to coat.
Then, grill the potatoes, flipping once, until golden brown, about 5 minutes per side.
Add parsley to the remaining oil mixture, then return grilled potatoes to the mixture and toss again to combine.
Calories: 415kcal | Carbohydrates: 38g | Protein: 7g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 613mg | Potassium: 1175mg | Fiber: 7g | Sugar: 0g | Vitamin A: 200IU | Vitamin C: 33.7mg | Calcium: 96mg | Iron: 9.3mg