Best Grilled Potato Wedges With Fresh Herbs Recipes

Grilled Potato Wedges image

Provided by Gypsy Girl

Time 2h38m

Yield 8

Number Of Ingredients 7

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

Steps:

Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
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.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 19.2 g, Fat 6.9 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 0.8 g

Grilled Herb Potatoes image

Provided by Maggie Ruggiero

Yield Makes 4 servings

Number Of Ingredients 5

2 pounds large Yukon Gold or other yellow-fleshed potatoes
1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
1 lemon wedge plus additional for serving

Steps:

Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
Drain potatoes well and transfer to herb oil, tossing gently to coat.
Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.