Grilled Potato Wedges

No need for a foil packet when you use your gas grill to cook up these garlic and olive oil potato wedges redolent with rosemary and thyme.

• Preparation Time: 10 mins
• Cooking Time: 28 mins
• Total Time: 38 mins
• Calories: 144 Calories

Ingredients

• 1 teaspoon garlic salt
• freshly ground black pepper to taste
• 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
• 0.25 cup olive oil

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.

Step 3

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.

Step 4

Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.

Step 5

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.