Grilled Herb Potatoes
Tender Yukon Gold potatoes grilled to perfection and tossed with a fragrant mixture of fresh herbs, garlic, and olive oil, finished with a bright squeeze of lemon.
Ingredients
- •2 pounds large Yukon Gold or other yellow-fleshed potatoes
- •¼ cup chopped mixed herbs such as parsley, chives, rosemary, and oregano
- •2 cloves garlic cloves, smashed
- •⅓ cup extra-virgin olive oil
- •1 wedge lemon wedge plus additional for serving
Cooking Instructions
- 1.
Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
5 min
- 2.
Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
10 min
- 3.
Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
3 min
- 4.
Drain potatoes well and transfer to herb oil, tossing gently to coat.
2 min
- 5.
Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.
5 min
