Ingredients
4 large Idaho or russet potatoes, cut into wedges
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 c. extra-virgin olive oil
2 tbsp. freshly chopped herbs (such as parsley)
Preparation
Step 1Bring a well-salted pot of water to a boil, then add potatoes and cook until al dente, 5 to 7 minutes. Drain and let cool slightly.Step 2Heat grill to medium-high and oil grates. In a large bowl, mix together garlic powder, salt, and pepper, then stir in olive oil. Add potatoes and toss gently to coat. Remove potatoes from oil and reserve excess in oil in bowl. Step 3Grill potatoes, flipping once, until golden brown, about 5 minutes. Step 4Add herbs to reserved oil mixture, then return potatoes to mixture and toss again.
Take it from us, though, and don’t skip step 1. It’s pretty much impossible to get potatoes tender and cooked through on the grill alone; parboiling the potatoes guarantees creamy centers and crisp, charred outsides. Just be extra careful not to boil them too much, or else they might be too tender and fall apart on the grill. Finish them off in a toss of garlicky, herby sauce and watch them disappear. We like the sturdiness (and size) of an Idaho or russet potato, but if you prefer to use a thin-skinned, waxy variety feel free! Fingerlings are totally poppable and can be sliced in half and used in this recipe. If you don’t know the difference between potato types, check out our explainer here. Have some leftovers? Store store them in the fridge in an airtight container for up to 5 days and reheat on the grill or in the oven! Since you’ve already got your grill going, you should definitely try out our favorite unusual grilling recipes. These grilled pineapple sundaes are not to be missed. PS: Made it? Tell us how it went (and give us a rating) in the comment section below!
