The flavor of this quick and simple side dish is pleasant and subtly sweet, with a peppery aftertaste.
| Prep Time: | 10 mins |
| Cook Time: | 28 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 38 mins |
| Servings: | 8 |
| Yield: | 32 wedges |
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
Instructions
- 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.
- Don’t boil the potatoes until completely tender; a knife should meet some resistance when poking the wedges. If they are too soft, they won’t hold up on the grill.
Reviews
Very good flavor. When it is 80 plus degrees in side the house nice to BBQ more outside.
I didn’t have thyme so I put basil in … The one that is freshly in a tube … I left the crushed garlic in … Unfortunately I didn’t have 2 hours to let it sit in the container lol … I had the wedges in a stainless steel pan with holes @ the bottom… on the top shelf of the BBQ because my wedged were to small they would’ve fell through lol …. plus I had lots ?? Everything turned out great … It was really good …my wedges was small soooo I just had it in boiling water for couple minutes… …. Next time I’ll use bigger potatoes n do them right on the grill ??
Think this will be my go-to recipe for grilled potatoes. Didn’t have fresh herb so used dried (a tablespoon of each). Like another reviewer, I left the garlic in. I also didn’t cook the potatoes for 8 minutes. I let the salted water come to a boil and then turned the heat off til I was ready to grill. Came out perfect.
My new favorite way to make “fries”
Loved it! I cut the rosemary back to 1 T, it can be a little overpowering, but made this as written otherwise. I served this with grilled chicken thighs and a spinach salad. Thanks for sharing.
Yes delish
I made half the recipe. I also crushed and chopped the garlic and left it in. Other than that, no changes. (Oh yeah, dried thyme) Very very tasty. Even my fussy hubby liked them.
These are the best potatoes ever! I love crispy on the outside and soft inside. Very easy to make…we had fresh rosemary and oregano so we used a spice grinder, then added dry thyme and.
The herb infused oil is to die for! I’m already thinking of other ways I could use this. I did replace some of the rosemary with oregano but only due to personal preference. Rosemary goes a long way with my husband and I. The only thing that didn’t work perfectly for me with this was the boiling time. My wedges were thick but 8 minutes was too long. They got a little too soft and some started breaking away from the skin. You have to remember that they are going to continue to cook even after they are drained so I recommend pulling them off at 6 minutes. With that being said, this was an excellent recipe and one I will make often during summertime grilling!