Grilled Potato Wedges
Coated in olive oil and zesty herbs, these easy grilled potato eedges are the ultimate crispy and flavorful side dish!
Servings: 6
Ingredients
- water for boiling
- 4 Russet potatoes cut into wedges
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sweet paprika
- ⅓ cup olive oil
- chopped fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil. Add the potato wedges to the boiling water and cook for 6 minutes. Drain and let the potatoes cool slightly.
- In the meantime, preheat the grill to medium-high and grease the grill grates with oil.
- In a large mixing bowl combine salt, garlic powder, oregano, basil, and paprika; add in the olive oil and mix until well incorporated.
- Add the potatoes to the herb mixture and toss to coat.
- Remove the potatoes from the oil (reserve the oil mixture for later) and transfer the wedges to the grill; grill for 4 minutes per side or until tender, flipping once halfway through cooking. The cooking time will depend on the thickness of the wedges.
- Transfer the cooked potato wedges to a serving platter and drizzle them with the reserved oil mixture.
- Garnish with parsley and serve.
Nutrition
Calories: 224kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 784mg | Potassium: 621mg | Fiber: 2g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 2mg
