Description
We just started cooking with a 30-inch gas grill after decades of using a Weber® charcoal grill. While we still use the charcoal grill, the extra space allotted to us on the gas grill has made us really branch out with different sides. I created this one knowing we could put the potatoes directly on the grill and not have to make a foil packet to make it fit!
Ingredients
- ¼ 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 28 mins
Total Time: 2 hrs 38 mins
Servings: 8