Description
Crispy “Grilled Potatoes” deliver a smoky Mediterranean-style side dish packed with herbal aromatics and rustic charm. Sizzling potato wedges seasoned with rosemary and olive oil create an irresistible companion for summer barbecues you’ll crave at every outdoor gathering.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) baby potatoes or Yukon Golds, cut into halves or quarters
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried rosemary or Italian seasoning
- 2 cloves garlic, minced
Cooking Ingredients:
- 2 tablespoons olive oil
- Optional: chopped fresh parsley
- Optional: grated Parmesan
- Optional: lemon
Equipment:
- Heavy-duty aluminum foil or grill-safe pan
Instructions
- Heat outdoor grill to medium-high temperature, creating an even cooking surface around 400°F.
- Prepare potatoes by thoroughly washing and cutting into uniform, bite-sized cubes to ensure consistent cooking and texture.
- Combine potatoes with fragrant olive oil, minced garlic, kosher salt, cracked black pepper, and finely chopped rosemary in a spacious mixing bowl, gently tossing to distribute seasonings evenly.
- Create a sturdy aluminum foil packet by placing seasoned potatoes in the center of a large sheet, folding edges tightly to prevent steam from escaping during grilling.
- Position foil packet on preheated grill grates, allowing indirect heat to slowly cook potatoes without direct flame contact.
- Rotate packet carefully after 10-12 minutes to promote uniform cooking and prevent potential burning on one side.
- Check potato tenderness by piercing with a sharp fork after approximately 20 minutes of total grilling time; potatoes should be soft inside with slightly crispy exterior edges.
- Open foil packet cautiously, being mindful of escaping hot steam, and assess final texture and seasoning.
- Enhance flavor by sprinkling freshly chopped parsley, grated Parmesan cheese, or squeezing lemon juice over grilled potatoes.
- Serve immediately alongside grilled proteins or summer vegetable medleys for a complementary side dish.
Notes
- Use medium-sized waxy potatoes like Yukon Gold or red potatoes for the best texture and even cooking.
- Cut potatoes into uniform 1-inch cubes to ensure consistent grilling and prevent some pieces from burning while others remain undercooked.
- Double-wrap foil packets to prevent any oil or seasoning leakage and create a more sealed cooking environment for tender potatoes.
- Experiment with different herb combinations like thyme, oregano, or za’atar to customize the flavor profile and keep the dish exciting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg