Description
These grilled potatoes are crispy on the outside, tender on the inside, and packed with smoky, garlicky flavor. Perfectly seasoned and finished with fresh herbs and a hint of lemon, they’re the ultimate side dish for BBQs, grilled meats, or easy summer dinners. This is one of those simple recipes that always turns out impressive and addictive.
Ingredients
- 2 lbs potatoes (Yukon gold or baby potatoes work best)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- Juice of 1/2 lemon
Instructions
Wash and scrub the potatoes thoroughly to remove any dirt. Cut them into wedges or halves depending on size. Try to keep the pieces similar in size so they cook evenly. If using larger potatoes, cut into 6–8 wedges.
Bring a large pot of salted water to a boil. Add the potatoes and cook for about 8–10 minutes until just fork-tender but not falling apart. This step is important because it ensures the inside becomes soft while the outside crisps up on the grill. Drain well and let them dry for a few minutes.
In a large bowl, combine olive oil, minced garlic, paprika, oregano, thyme, salt, and black pepper. Add the potatoes and toss gently until each piece is well coated with the seasoning mixture. Make sure the potatoes are evenly covered for maximum flavor.
Heat your grill to medium-high heat (around 375–400°F). Lightly oil the grates to prevent sticking. If using a grill pan, heat it until hot and lightly grease it.
Place the potatoes cut-side down on the grill. Cook for about 4–5 minutes per side, turning occasionally, until they develop a golden crust and light char marks. Continue grilling for 12–15 minutes total, depending on size, until crispy on the outside and soft inside.
Once grilled, transfer the potatoes to a serving bowl. Sprinkle with fresh parsley and drizzle with lemon juice. Toss gently to combine. This final step adds brightness and enhances the flavor.
Serve the potatoes hot while they’re crispy. They pair perfectly with grilled meats, burgers, chicken, or even as a snack with dipping sauce.
Notes
- Parboiling is key for soft centers and crispy edges
- Don’t overcrowd the grill, give space for proper charring
- Use medium-high heat to avoid burning before cooking through
- Let potatoes dry after boiling for better crispiness
- Add lemon at the end to keep the flavor fresh and bright
Nutrition
- Serving Size: Per serving
- Calories: 220