Best Grilled Potatoes Recipe
Elevate your side dish game with these incredible grilled potatoes. Par-boiled to perfection and then tossed in a vibrant lemon-herb marinade, they achieve a beautifully crispy exterior and a wonderfully fluffy interior, bursting with fresh flavors. This recipe delivers a delicious, smoky twist on classic roasted potatoes, making them an ideal accompaniment to any grilled meal or a standalone treat.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Achieves an irresistible crispy exterior and a fluffy, tender interior.
- Infused with a bright, aromatic lemon-herb marinade for a burst of flavor.
- A versatile side dish perfect for any grilled meat, fish, or vegetable.
- Simple steps for a sophisticated and incredibly satisfying result.
- Requires minimal active cooking time, leaving you more time to enjoy your meal.
Ingredients
- 1.5 kg (approximately 5-6 large) Idaho or russet potatoes, scrubbed and cut into 2.5 cm (1-inch) thick wedges
- 5 g (1 teaspoon) kosher salt, plus extra for boiling
- 2 g (1 teaspoon) freshly ground black pepper
- 30 g (2 tablespoons) garlic powder
- 15 g (1 tablespoon) onion powder
- Zest of 1 medium lemon
- 45-60 ml (juice of 1 medium lemon) fresh lemon juice
- 120 ml (1/2 cup) extra-virgin olive oil
- 8-10 g (2 tablespoons) fresh rosemary, finely chopped
- 8-10 g (2 tablespoons) fresh parsley, finely chopped
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat. The salt helps season the potatoes from the inside out and raises the water's boiling point slightly.
- Carefully add the potato wedges to the boiling water and cook until they are tender when pierced with a fork but still hold their shape and are firm to the bite, typically about 10 minutes. Overcooking here will result in mushy potatoes.
- Drain the potatoes thoroughly in a colander and allow them to cool slightly and steam dry for about 5-10 minutes. This step is crucial for achieving a crispy crust later on the grill.
- While the potatoes are cooling, prepare the marinade. In a large mixing bowl, combine the 5 g (1 teaspoon) kosher salt, 2 g (1 teaspoon) freshly ground black pepper, garlic powder, onion powder, lemon zest, lemon juice, and extra-virgin olive oil. Whisk well to emulsify the marinade. Reserve the fresh parsley for later.
- Preheat your grill to medium-high heat, aiming for a temperature around 200°C (400°F). Lightly oil the grill grates or a grill pan to prevent sticking. A clean, oiled grill ensures the best sear.
- Add the slightly cooled potato wedges to the bowl with the prepared marinade (without the parsley). Gently toss the potatoes to ensure each wedge is evenly coated with the aromatic mixture. Handle them with care to prevent breaking.
- Arrange the marinated potato wedges in a single layer on the hot, oiled grill or grill pan. Avoid overcrowding the grill, as this can steam the potatoes instead of searing them. Grill for 7-10 minutes per side, flipping only once, until they are beautifully golden brown, tender on the inside, and have distinct grill marks.
- Once grilled, return the hot potatoes to the same large bowl. Add the fresh parsley to any remaining marinade mixture in the bowl, then toss the grilled potatoes with the parsley to coat them one last time. This infuses them with a burst of fresh, vibrant herb flavor just before serving.
- Serve the Best Grilled Potatoes immediately as a fantastic side dish. The contrast of the crispy exterior and fluffy interior, coupled with the zesty herb flavor, is best enjoyed fresh off the grill.
Tools You’ll Need
- Large cooking pot
- Large mixing bowl
- Whisk
- Colander
- Grill or grill pan
- Tongs
- Cutting board
- Sharp knife
Essential Success Tips
- Do not overcook the potatoes during the initial boiling step; they should be just tender enough to pierce, not falling apart. This prevents mushiness on the grill.
- Ensure the potatoes are as dry as possible after boiling and cooling. Excess moisture can prevent a good sear and crispy texture.
- Preheat your grill thoroughly and oil the grates well before adding potatoes. A hot grill is essential for those coveted grill marks and a crispy crust.
- Avoid overcrowding the grill. Cook the potatoes in batches if necessary to ensure even cooking and browning.
- Toss the grilled potatoes with fresh parsley and any residual marinade just before serving for maximum flavor and freshness.
Professional Cooking Secrets
- The pre-boil is the true secret to perfect grilled potatoes; it ensures a tender interior and significantly reduces grilling time, allowing the exterior to crisp beautifully without burning.
- Adding fresh parsley *after* grilling preserves its vibrant color and fresh, peppery flavor, providing a delightful aromatic finish that would otherwise dissipate if cooked on the grill.
- For an extra layer of smoky flavor, consider adding a small handful of wood chips (like apple or cherry) to your grill during the last few minutes of cooking, if using a charcoal or smoker grill setup.
- If you like a little heat, add a pinch of red pepper flakes to the marinade for a subtle kick.
Notes
- Storage: Leftover grilled potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to regain some crispness, avoiding the microwave if possible.
- Variations: Feel free to experiment with different fresh herbs like thyme or oregano. A pinch of smoked paprika can add a lovely depth of flavor and color to the marinade.
- Make Ahead: You can boil the potatoes a day in advance and store them in the refrigerator, allowing them to come to room temperature before marinating and grilling.
Frequently Asked Questions
Can I make these potatoes in the oven instead of grilling?
Yes, you can! After par-boiling and marinating, arrange the potato wedges on a baking sheet and roast in a preheated oven at 200°C (400°F) for 25-35 minutes, flipping halfway, until golden brown and crispy. The grilling imparts a unique smoky flavor, but the oven is a great alternative.
What kind of potatoes work best for grilling?
Idaho or russet potatoes are ideal due to their high starch content, which makes them fluffy on the inside and allows them to crisp up beautifully. You can also use Yukon Gold or red potatoes, though their texture might be slightly different.
How can I prevent the potatoes from sticking to the grill?
Ensure your grill grates are very clean and well-oiled before placing the potatoes. A hot grill also helps create a quick sear, preventing sticking. Avoid flipping the potatoes too soon; let them develop a crust before turning.
Nutrition Facts (Per Serving)
Per serving (estimated for 6 servings): Calories: 350-400, Protein: 5g, Fat: 20-25g, Carbs: 40-45g, Fiber: 5g. (Note: Nutritional values are approximate and can vary based on specific ingredient brands and preparation.)
Allergy Information
This dish is naturally gluten-free and dairy-free. Contains no common allergens other than potato. Always check individual ingredient labels for specific dietary restrictions.
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