Grilled Potato Wedges

This grilled potato wedges recipes par-boils potatoes, tosses them in garlic-rosemary-thyme-infused olive oil, and cooks them directly on a gas grill.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 144 Calories

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
• 4 Idaho potatoes, each cut into 8 wedges
• 0.25 cup olive oil

Recipe Instructions

Step 1

Combine olive oil, rosemary, thyme, and garlic in bowl; cover and set aside to allow flavors to infuse, at least 2 hours.

Step 2

Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.

Step 3

Place potatoes into a large saucepan and cover with salted water; bring to a boil over medium-high heat. Cook until mostly tender, 8 to 9 minutes. Drain; transfer potatoes to a large bowl.

Step 4

Remove and discard garlic from oil; pour infused oil over potatoes. Season with garlic salt and black pepper; toss to coat.

Step 5

Place potatoes, skin-sides 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; drizzle with reserved oil.