Grilled Potatoes Recipe

Craving something that’s equal parts crispy, fresh, and deeply comforting? This Grilled Potatoes Recipe is the ultimate summer side dish you’ll want to make on repeat. With golden potato wedges kissed by smoke and tossed in a zesty, herby marinade, it’s the happy intersection of backyard barbecue vibes and simple, soul-satisfying flavor. Whether you’re feeding a crowd or just upgrading your weeknight dinner, this recipe delivers big on taste with minimal fuss — and trust me, no one ever says no to these beauties.

Ingredients You’ll Need

The beauty of this Grilled Potatoes Recipe is in its straightforward ingredient list, where every item pulls its weight. Together, these basics create a dish that’s earthy, vibrant, and full of texture. Each ingredient brings a little something special — from the crispiness of the potatoes to the freshness of the herbs and the tang of lemon.

• Idaho or russet potatoes (5-6 large, cut into wedges): The starchy flesh gets perfectly crisp while keeping a fluffy interior — ideal for grilling.
• Kosher salt (1 teaspoon): Essential for seasoning both the water and the marinade, ensuring every wedge is perfectly seasoned.
• Freshly ground black pepper (1 teaspoon): Adds warmth and a subtle kick that balances the potatoes’ earthiness.
• Garlic powder (2 tablespoons): Delivers a punchy layer of savory flavor that permeates each bite.
• Onion powder (1 tablespoon): Gives the marinade a mellow, slightly sweet undertone.
• Zest of 1 lemon: Packs a fragrant citrusy punch, brightening up the entire dish.
• Juice of 1 lemon: Adds lively acidity that cuts through the richness beautifully.
• Extra-virgin olive oil (1/2 cup): Helps the marinade cling to the potatoes and ensures golden, caramelized edges.
• Fresh rosemary (2 tablespoons, chopped): Adds woodsy, aromatic notes that complement the smokiness from grilling.
• Fresh parsley (2 tablespoons, chopped): Lends fresh flavor and a pop of color after grilling for that finishing touch.

How to Make Grilled Potatoes Recipe

Step 1: Parboil the Potatoes

Start by bringing a large pot of salted water to a boil — think of it as building the flavor right from the very first step! Add your potato wedges and cook them until they’re just al dente, about 10 minutes. The key here is not to overcook: you want the wedges to hold their shape and finish cooking on the grill. Once they’re ready, drain them in a colander and let them cool slightly. This step makes sure your grilled potatoes are tender on the inside but never fall apart on the grill.

Step 2: Prepare the Grill and Marinade

Preheat your grill to medium-high heat for those gorgeous grill marks and that irresistible smoky flavor. If you’re using a grill pan, get it nice and hot over medium-high heat, and lightly oil the grates so nothing sticks. While that heats up, mix together all the marinade ingredients except the parsley in a large bowl. The olive oil, spices, lemon zest and juice, plus chopped rosemary turn into a fragrant, golden mixture that you’ll want to slather on everything.

Step 3: Toss Potatoes in Marinade

Now comes the fun part: add your slightly cooled potato wedges to the marinade and toss gently until each piece is thoroughly coated. The oil soaks in, infusing every wedge with bold, herby flavor. The longer you toss, the more the potatoes soak up all those aromatics, so don’t rush it!

Step 4: Grill the Potatoes

Arrange the marinated wedges on the hot grill (or grill pan), making sure there’s a little space between each piece for even cooking. Grill them for about 5 minutes per side, turning just once, until they’re crisp and deeply golden. Watch as those charred lines appear — it’s a flavor jackpot! The marinade caramelizes, the potatoes get irresistibly crusty, and the smells wafting up will have everyone begging to know when dinner’s ready.

Step 5: Final Toss and Serve

Once your potatoes are grilled to perfection, add the chopped parsley to the remaining marinade. Toss the hot wedges back in for a final coat, making sure that pop of green and the last hit of flavor clings to each bite. Serve immediately while they’re still sizzling and at their absolute best.

How to Serve Grilled Potatoes Recipe

Garnishes

A big bowl of grilled potatoes gets even better with the right finishing touches. Try a scatter of flaky sea salt for extra crunch, a squeeze of fresh lemon juice for a tangy lift, or a dusting of finely grated parmesan if you’re feeling indulgent. The fresh parsley in the recipe adds a gentle herbal note, but a few more whole leaves on top take the presentation to the next level.

Side Dishes

The Grilled Potatoes Recipe truly shines alongside all your summer favorites. Think juicy grilled burgers, tangy barbecue chicken, or smoky grilled veggies. They’re also brilliant with a crisp, leafy salad for a lighter meal, or as a warm, comforting contrast to chilled picnic fare. The potatoes’ herby, citrus notes make them a welcome partner to just about any main course.

Creative Ways to Present

Turn this rustic side into a showstopper by piling the grilled wedges onto a wooden board, then drizzling with extra marinade or a quick homemade aioli. For a personal touch, serve them in individual parchment cones or mini cast iron skillets. Another favorite: a build-your-own potato platter with toppings like crumbled feta, chopped chives, and smoky paprika for dipping.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers from this Grilled Potatoes Recipe — lucky you! Let any extra potatoes cool completely, then transfer them to an airtight container and keep them in the fridge for up to four days. They hold up wonderfully and can add an instant upgrade to tomorrow’s lunch or dinner.

Freezing

Planning ahead? These potatoes freeze quite well. Place cooled grilled potatoes on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag. They’ll keep their flavor and texture for up to a month, making them perfect for quick meal prep or last-minute gatherings.

Reheating

To reclaim the grilled crispiness, reheat the potatoes in a hot oven or air fryer at 400°F until warmed through and lightly crisp, usually 7-10 minutes. The microwave works in a pinch, but for best results, give them a few minutes under the broiler or on a skillet — it brings back that irresistible texture every time.

FAQs

Can I use a different type of potato?

Absolutely! While Idaho and russet potatoes are classic for their fluffy interiors, Yukon Golds or even red potatoes work brilliantly in this Grilled Potatoes Recipe. The key is choosing a potato that holds its shape well when boiled and grilled.

Do I have to peel the potatoes?

Not at all! The skin adds lovely texture and rustic appeal, plus it holds the marinade beautifully. Just give them a good scrub before slicing. If you prefer skinless potatoes, feel free to peel — it’s really a matter of personal taste.

What if I don’t have a grill?

No grill? No problem! Use a grill pan right on your stovetop, or even roast the marinated potatoes in a super-hot oven on a sheet pan. You’ll still get golden edges and fabulous flavor, though you may miss a little of that trademark smoky essence.

Can I make the marinade ahead of time?

Yes! The marinade for this Grilled Potatoes Recipe can be mixed up to a day in advance and stored in the fridge. That way you can toss your potatoes and get grilling even faster when you’re ready.

Can I add other herbs or spices?

Go for it! This recipe is endlessly adaptable. Try swapping in thyme or oregano for rosemary, adding smoked paprika, or stirring in a pinch of chili flakes for heat. The beauty of the Grilled Potatoes Recipe is how easily it welcomes your favorite flavors.

Final Thoughts

If you’re ready to wow your friends and family with a memorable side dish, give this Grilled Potatoes Recipe a spot at your next meal. With its golden, smoky edges and herby-lemony charm, it’s a surefire crowd-pleaser that never fails to win hearts. Fire up that grill and let these potatoes steal the show!

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