Grilled Rosemary Potato Wedges
A quick and easy side dish that can be made on the grill or in the oven, Grilled Rosemary Potato Wedges are soft and buttery on the inside and crispy on the outside.
Servings: 6
Ingredients
- 6 medium yukon gold potatoes
- 2 tbs fresh rosemary
- 4 tbs olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
Instructions
- Place washed potatoes in a medium pot or sauce pan and cover with cold water.
- Bring water to boil, and reduce to simmer. Simmer just until a fork slides into center of potato with little resistance – about 15 – 20 minutes.
- Drain water and let potatoes cool slightly to touch.
- In the meantime, mix olive oil, spices, and finely chopped rosemary in a large flat dish or plate.
- Cut potatoes into wedges. I usually like to slice each potato in half the long way and then slice each half into three wedges. As you slice potatoes, add the wedges to oil and spice mixture, turning to coat all sides.
- Place wedges on grill pan or directly on grill with one of the cut sides down. Grill over medium heat about 20 minutes, until golden and crispy – flipping to the other cut side down about half way through cooking.
Notes
Rosemary potato wedges can be cooked directly on the grill or using a grill pan. I use a grill pan for convenience.
You can also bake potato wedges in the oven on a baking sheet at about 425 degrees until golden and crispy (flipping halfway through).
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