Garlic Herb Grilled Potatoes Recipe

Potatoes: The main ingredient, cut into wedges for even grilling.

Garlic: Adds a robust and aromatic flavor.

Olive oil: Helps to coat the potatoes and prevent sticking to the grill.

Dried thyme: A fragrant herb that pairs well with potatoes.

Dried rosemary: Another aromatic herb that complements the dish.

Salt: Enhances the overall flavor.

Black pepper: Adds a touch of heat and depth.

When preparing the potatoes for grilling, parboiling them for about 5-7 minutes before tossing them in the olive oil and herb mixture can help ensure they cook evenly and become tender on the grill. This step can also reduce the overall grilling time, allowing the potato wedges to develop a nice, crispy exterior without burning.

• Potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and are rich in vitamins and fiber.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter taste compared to garlic, and can add a subtle depth of flavor.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• Dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that complements grilled vegetables well.

• Dried rosemary - Substitute with dried sage: Dried sage has a slightly peppery flavor that pairs nicely with the other herbs and spices.

• Salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• Black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a more subtle spiciness.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potato wedges to an airtight container. For best results, use a container that fits the potatoes snugly to minimize air exposure.
• Store the container in the refrigerator. The grilled potatoes will stay fresh for up to 4 days.
• For longer storage, place the cooled potatoes on a baking sheet in a single layer and freeze them for about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the potato wedges to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Spread the frozen potatoes on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat the potatoes in a skillet over medium heat. Add a small amount of olive oil to the skillet and cook, turning occasionally, until they are warmed and crispy.
• Avoid microwaving the potatoes as it can make them mushy and less flavorful.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the potato wedges on a baking sheet in a single layer. Bake for 10-15 minutes, or until they are heated through and crispy. This method helps retain their crispy texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the potato wedges in the skillet and cook for about 5-7 minutes, turning occasionally until they are heated through and have a nice crisp.

• Microwave Method: Place the potato wedges on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, or until heated through. This method is quick but may not retain the original crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potato wedges in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Grill Method: Preheat your grill to medium heat. Place the potato wedges on the grill and cook for about 5 minutes on each side, or until they are heated through and have grill marks. This method adds a smoky flavor to the reheated potatoes.

• Grill: A cooking device that uses direct heat to cook food, perfect for achieving those beautiful grill marks on the potatoes.

• Mixing bowl: A large bowl used to combine the potatoes with garlic, olive oil, thyme, rosemary, salt, and pepper.

• Tongs: A tool used to handle and turn the potato wedges on the grill safely and efficiently.

• Knife: A sharp kitchen tool used to cut the potatoes into wedges.

• Cutting board: A flat surface used to safely cut the potatoes into wedges.

• Measuring spoons: Tools used to measure the precise amounts of thyme, rosemary, salt, and pepper.

• Garlic press: A tool used to mince the garlic cloves quickly and efficiently.

• Serving platter: A dish used to present the grilled potatoes once they are cooked and ready to serve.

Pre-cook the potatoes: Boil the potato wedges for 5-7 minutes before grilling to reduce cooking time on the grill.

Use a grill basket: Place the potato wedges in a grill basket to make flipping easier and faster.

Prep ahead: Mix the potatoes with garlic, olive oil, thyme, rosemary, salt, and pepper the night before and store in the fridge.

Microwave first: Microwave the potato wedges for 3-4 minutes to soften them before grilling.