- 1/4 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
- 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.
04/10/2018
recipepes.com
Grilled Potato Wedges, recipe
PT15M
PT1H
5
455 calories
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