Grilled Potato Wedges
For a big flavor boost, coat potatoes with seasoned oil before grilling, but save the oil. After potatoes are grilled, toss them in it again. The rosemary will burn off on the grill, but what’s left in the infused oil adds amazing flavor.
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- 2 pounds large Yukon Gold or russet potatoes
- 3 garlic gloves, minced
- 1/3 cup olive oil
- 1 to 2 tablespoons chopped fresh rosemary
- Cracked black pepper
- 1. Cut potatoes into wedges (about 6 pieces each). Place in a large bowl; add remaining ingredients, tossing to coat.
- 2. Preheat grill to medium-high heat (350° to 400°). Drain potatoes, reserving oil in bowl. Grill potatoes, turning occasionally, 15 minutes or until tender and golden brown. Add potatoes to reserved oil in bowl, tossing to coat. Season to taste with additional salt and pepper.
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