These grilled potato wedges are par-boiled, tossed in olive oil infused with garlic, rosemary, and thyme, and cooked directly on a gas grill without foil.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
144 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Combine olive oil, rosemary, thyme, and garlic in a covered container; let stand for 2 hours or longer.
Step 3
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 large bowl.
Step 4
Remove and discard garlic from olive oil mixture. Pour oil over potatoes; sprinkle with garlic salt and black pepper. Toss to coat.
Step 5
Place potatoes skin-side down on the preheated grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat and continue grilling until fully cooked, 5 to 10 minutes.
Step 6
Transfer grilled potatoes to a serving bowl and drizzle with reserved oil.
Ingredients
1 teaspoon garlic salt
freshly ground black pepper to taste
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
