Grilled Potato Wedges with Fresh Herbs
2 pounds russet potatoes
½ cup olive oil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Greek oregano
2 tablespoons chopped fresh parsley
½ teaspoon salt
1 serving cooking spray (Optional)
Scrub potatoes and cut lengthwise into 2-inch wedges.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.
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