Garlic and Thyme Grilled Potato Wedges
I have exciting news! I have learned how to use our gas grill. Yes, I am aware that I am 30 and just learned how to use a grill, but let me tell you, it has opened up a whole new world of recipes. I wanted to start with some easy and delicious so I decided on grilled potato wedges cooked in aluminum foil. I mean, look at these tasty potatoes. What’s not to love?
Adding Parmesan to the potato wedges is completely optional, but the garlic and thyme are perfect additions to the grilled potato wedges. I discovered that goat cheese is also a great topper on these potatoes.
Before you’ve boiled the potatoes, mix together the olive oil, garlic, and thyme. Let them sit so the oil soaks up the flavors from the herbs. After the potatoes are done boiling, toss them with the herb mixture. The potatoes came from Strites’ Orchard and I bought the thyme from Highland Gardens in Camp Hill. They have so many different varieties of herbs, vegetables, and other plants. You should definitely check them out!
Boiling the potato wedges before grilling them ensures that they stay soft on the inside, but will crisp up on the outside. If you want crispier potato wedges, spread them out on the aluminum foil. If you don’t mind less crispy wedges, you can pack them up like you can see in my photo.
Garlic and Thyme Grilled Potato Wedges
Ingredients
- 1 quart potatoes
- 1/2-2/3 cup olive oil
- 2 cloves garlic minced
- 2 Tbsp thyme chopped
- 1/4 cup grated Parmesan optional
- 1 tsp seasoned salt
Instructions
- Combine olive oil, garlic, thyme, and salt in a small container. Set aside.
- Place potatoes in a saucepan and cover with water. Bring to a boil and cook 8-10 minutes, until tender. Drain.
- Toss olive oil and herb mixture with potatoes.
- Place potatoes on aluminum foil and sprinkle with the Parmesan. Fold foil so edges meet.
- Grill over medium high heat for about 20 minutes, rotating halfway through.