Grilled Herb Potatoes

Ingredients for Grilled Herb Potatoes

• 900g large Yukon Gold or other yellow-fleshed potatoes

• 1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano

• 2 garlic cloves, smashed

• 80ml extra-virgin olive oil

• 1 lemon wedge plus additional for serving

How to make Grilled Herb Potatoes

Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .

Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).

Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large shallow dish.

Drain potatoes well and transfer to herb oil, tossing gently to coat.

Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.