Grilled Potato Wedges recipe
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Ingredients
- ¼ cup olive oil 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 1 teaspoon garlic salt freshly ground black pepper to taste
Nutrition Info
- 144.4 caloriescarbohydrate: 19.2 gcholesterol: : -fat: 6.9 gfiber: 2.5 gprotein: 2.3 gsaturatedFat: 1 gservingSize: -sodium: 233.4 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Grilled Potato Wedges
Directions
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Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container, let stand for 2 hours or longer.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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 bowl.
Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
Place potatoes skin-side down on the grill over direct heat, reserve remaining oil. Grill for 10 minutes, move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.