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Garlic Herb Grilled Potato Wedges

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
160 min
SERVINGS
8 servings
Dinner
Garlic Herb Grilled Potato Wedges
Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary, or more to taste
  • 2 tablespoons chopped fresh thyme, or more to taste
  • 1 large clove garlic, peeled and crushed
  • 4 Idaho potatoes, each cut into 8 wedges
  • 1 teaspoon garlic salt
  • freshly ground black pepper to taste
Instructions
1
Combine olive oil, fragrant rosemary, and savory thyme with minced garlic in a sealed vessel; allow the mixture to infuse for 2 hours or longer.
2
Next, preheat your outdoor grill to a medium-high heat level and lightly brush the grill grates with oil.
3
Submerge diced potatoes in a large saucepan and cover them with enough salted water to completely submerge; bring the mixture to a boil over high heat. Cook for 8 to 9 minutes, or until the potatoes are mostly tender.
4
Remove the potatoes from the saucepan with a slotted spoon and transfer them to a spacious bowl.
5
Carefully remove any remaining garlic from the olive oil mixture, then pour the infused oil over the potatoes. Sprinkle with a pinch of garlic salt and black pepper, then toss to coat evenly.
6
Position the potatoes skin-side down on the preheated grill over direct heat, reserving any remaining oil for later use. Grill for 10 minutes; then, move the potatoes to indirect heat and continue cooking until they are fully cooked, 5 to 10 minutes.
7
Transfer the grilled potatoes to a serving dish and drizzle with the reserved oil.