Ingredients
Potatoes
- 2 lbs russet potatoes or Yukon Gold potatoes, scrubbed and sliced into wedges (approx 4 large potatoes)
Marinade
- Zest and juice of 1 lemon plus more for serving
- 2 teaspoons garlic powder
- ½ teaspoon dried oregano or thyme
- ¼ teaspoon paprika
- 1 teaspoon prepared mustard
- ¼ cup olive oil
- Salt, approx 1 teaspoon
- Black pepper, approx 1 teaspoon
Finishing
- 2 tablespoons fresh herbs (mixture of fresh parsley and dill recommended)
- Crumbled feta for serving (optional)
Instructions
- Par-cook Potatoes: Bring a large pot of well-salted water to a boil. Add the potato wedges and reduce heat to a simmer. Cook the potatoes until al dente, about 7-10 minutes. Drain and let cool slightly to handle.
- Preheat Grill: Heat your grill to medium-high heat and oil or grease the grates well to prevent sticking.
- Prepare Marinade: In a large bowl or platter, whisk together the olive oil, lemon juice, lemon zest, paprika, garlic powder, mustard, oregano, salt, and black pepper until fully combined.
- Coat Potatoes: Add the par-cooked potatoes to the marinade and toss gently to coat evenly. Remove the potatoes from the marinade, reserving the excess marinade in the bowl for later use.
- Grill Potatoes: Place the potato wedges on the hot grill. Grill for about 4 minutes per side, flipping once, until they are golden brown, tender, and fully cooked through. The exact time may vary depending on the thickness of the wedges.
- Finish with Herbs: Add the fresh parsley and dill to the reserved marinade oil mixture, then toss the grilled potatoes again in this mixture for extra flavor. Alternatively, you can plate the potatoes and drizzle them with this herb-infused oil.
- Serve: Serve the grilled potatoes with an extra squeeze of fresh lemon juice and, if desired, sprinkle crumbled feta cheese over the top for a delicious finishing touch.
- Store Leftovers: Refrigerate any leftovers in an airtight container for up to 4 days.
Notes
- Par-cooking the potatoes ensures they cook evenly and become tender without burning on the grill.
- Choose firm potatoes like russet or Yukon Gold for the best grilling results.
- You can use dried oregano or thyme depending on your preference; fresh herbs are added after grilling for bright flavor.
- Adjust garlic powder and paprika to taste for more or less intensity.
- Grilling time may vary depending on wedge thickness, so keep an eye to prevent burning.
- Crumbled feta is optional but adds a wonderful salty, creamy contrast to the grilled potatoes.
- Leftover potatoes can be reheated in a skillet or oven for best texture retention.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Greek
- Diet: Vegetarian
