I always reach for large russet potatoes when I make grilled potatoes because they turn wonderfully fluffy inside while getting that golden, crispy crust. For 4 servings you will need 5 to 6 big ones. The lemon-herb marinade is what makes these unforgettable, so don’t skimp on the fresh ingredients.
5 to 6 large russet potatoes, scrubbed and cut into wedges
¼ cup olive oil
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons finely chopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste
¼ cup chopped fresh Italian parsley (reserve for after grilling)
Equipment you will want: a large pot for parboiling, a grill basket or heavy-duty foil (or a set of metal skewers if you prefer), and of course a grill preheated to 400°F.
This recipe comes together in about 30 minutes and the results are always impressive. My favorite part is tossing the hot potatoes with that bright parsley right before serving.
Parboil the wedges. Bring a large pot of salted water to a rolling boil. Add a splash of vinegar or lemon juice to help the potatoes stay firm. Carefully drop in the wedges and boil for exactly 10 minutes. Drain well and let them cool and dry on a clean kitchen towel.
Prepare the marinade. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, onion powder, rosemary, salt, and pepper. Mixing the dried seasonings with the oil first helps them stick to every wedge.
Coat the potatoes. Once the potatoes are cool enough to handle, add them to the bowl and toss gently until every piece is well coated. Let them sit while you heat the grill.
Heat the grill. Preheat your grill to medium-high heat, around 400°F. If you are using wooden skewers, make sure they have soaked in water for at least 30 minutes so they don’t burn.
Grill to golden perfection. Place the potatoes in a single layer in a grill basket or on oiled grates. Grill for about 20 minutes, flipping every 5 minutes. They are done when a fork slides in with little resistance and the outside is beautifully charred and crispy.
Finish with fresh parsley. Transfer the hot grilled potatoes back to the bowl and toss with the reserved chopped parsley. The parsley stays bright and fresh because it never hits the hot grill.
Never skip the parboil step. It is the single most important trick to make sure the inside is fully cooked and fluffy, while the outside gets perfectly crispy.
Expert tip
Over the years I have picked up a few little tricks that make the difference between good grilled potatoes and truly great ones. The biggest game-changer is controlling moisture before the potatoes ever touch the grill.
Extra crispy grilled potatoes
If you want that deep, crackly crust, start by soaking the raw potato wedges in a bowl of cold water for 20-30 minutes. This pulls out excess surface starch. After parboiling, spread the wedges on a clean towel and pat them completely dry. Any water left on the surface will steam the potatoes instead of crisping them. For the crispiest result, grill them over high heat with plenty of space between each wedge so steam can escape. I have followed this perfect grilled potatoes recipe for years and the method has never failed me.
More tips to consider:
Oil the grill grates or rub a cut raw potato over the hot grates right before adding the wedges. It works like a charm to prevent sticking.
Use powdered garlic and onion instead of fresh minced garlic or onion. Fresh pieces burn quickly over high heat and turn bitter.
Do not overcrowd the grill. Air needs to circulate around each wedge to get that irresistible char. Cook in batches if needed.
Dry potatoes thoroughly after parboiling. A wet potato will sizzle and steam rather than crisp up.
Recipe variations and add-ins:
This is the one recipe I know I can count on week after week, but I love switching things up depending on what is on the menu. Here are a few family favorites:
Crack potatoes: Toss hot grilled potatoes with crisp crumbled bacon, shredded sharp cheddar, and a drizzle of ranch dressing. Serve with extra green onions on top.
Taco taters: Season the marinade with chili powder, cumin, and smoked paprika. Serve with salsa, sour cream, diced avocado, and a squeeze of lime.
Loaded baked potato style: Pile on cheddar, bacon, sour cream, and chopped green onions right after grilling. It is like a baked potato but with a smoky, crispy edge.
Sweet potato twist: Swap russets for sweet potatoes. They cook a little faster and get gorgeous caramelized edges. Keep an eye on them after the 15-minute mark.
Hearty one-pan meal: Add sliced smoked sausage or cubed chicken to the grill basket in the last 8 minutes. Everything finishes together and dinner is on the table in one go.
Serving suggestions:
These grilled potatoes are the ultimate all-purpose side dish. I serve them alongside just about anything that comes off the grill.
Classic pairings: Juicy burgers, ribeye steaks, grilled chicken thighs, or a fresh salmon fillet all love a pile of crispy wedges on the side.
Dipping sauces: Set out small bowls of tartar sauce, bang bang sauce, or smoky chipotle mayo. Everyone loves building their own perfect bite.
Grilled veggie platter: Pair the potatoes with grilled eggplant, zucchini, and bell peppers for a meatless feast that still feels hearty and satisfying.
How to store leftovers:
If you have any left, they hold up surprisingly well. Let the potatoes cool completely, then wrap them tightly in foil or store in an airtight container in the refrigerator for several days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They keep nicely for up to three months.
When you are ready to enjoy them again, never use the microwave. It makes them soggy every time. Reheat in a 375°F oven for about 15 minutes, or toss them back on a hot grill for 10 minutes until crisp again. An air fryer also works beautifully.
Frequently asked questions
What is the best potato variety for grilling?
Waxy or all-purpose potatoes like Yukon Gold, red potatoes, or fingerlings hold their shape best on the grill. Russets can work if parboiled first, but they tend to fall apart more easily.
Do you need to boil potatoes before grilling?
Boiling or parboiling is not strictly necessary but helps speed up cooking and ensures a tender interior. For thick wedges or whole small potatoes, boiling for 5-7 minutes before grilling can prevent raw centers and reduce grilling time.
How do you keep grilled potatoes from burning?
Cut potatoes into uniform sizes, parboil them first, toss in oil to coat evenly, and grill over medium heat (around 375-400°F). Flip occasionally and move to cooler zone if they brown too fast. Using a grill basket also helps control direct heat.
Why are my grilled potatoes rubbery?
Rubbery potatoes are usually undercooked or cooked at too high a heat which hardens the outside before the inside softens. Cook over medium heat and ensure they are tender all the way through before removing. Parboiling can eliminate this issue.
How long does it take to grill potato wedges?
Grilled potato wedges typically take 20 to 30 minutes over medium heat, flipping every 5-7 minutes. Parboiled wedges will cook faster, about 15-20 minutes. Check for golden brown exterior and fork-tender interior.
Can you freeze grilled potatoes?
Yes, grilled potatoes freeze well. Let them cool completely, then store in a freezer-safe bag or container for up to 3 months. Reheat in a hot skillet or oven to restore crispness. Avoid microwaving as it makes them soggy.
More easy side dish recipes:
When I am planning a cookout, I like to round out the table with a few simple sides that come together without much effort. Here are a few I keep on rotation:
Strawberry Arugula Salad with a tangy balsamic vinaigrette
Grilled Eggplant with garlic and fresh herbs
Cheesy Mashed Potato Casserole that can be made ahead
🔥 Perfectly crispy on the outside and wonderfully fluffy on the inside, these lemon-herb grilled potatoes are the side dish your cookout deserves. 🌿 A bright parsley finish and a foolproof parboil method guarantee restaurant-quality wedges every single time.
Total Time:45 minutes
Yield:4 servings 1x
Ingredients
Scale
5 to 6 large russet potatoes, scrubbed and cut into wedges
¼ cup olive oil
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons finely chopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste
¼ cup chopped fresh Italian parsley (reserve for after grilling)
Instructions
1-Parboil the wedges: Bring a large pot of salted water to a rolling boil, add a splash of vinegar or lemon juice, boil wedges for exactly 10 minutes, then drain and cool dry on a towel.
2-Prepare the marinade: Whisk together olive oil, lemon juice and zest, garlic powder, onion powder, rosemary, salt, and pepper.
3-Coat the potatoes: Toss the cooled potatoes gently in the marinade until well coated, then let them sit while you heat the grill.
4-Heat the grill: Preheat grill to medium-high (400°F); if using wooden skewers, soak them in water for at least 30 minutes.
5-Grill to golden perfection: Place potatoes in a single layer in a grill basket or on oiled grates, grill for about 20 minutes, flipping every 5 minutes until fork-tender and charred.
6-Finish with fresh parsley: Transfer hot grilled potatoes to a bowl and toss with reserved chopped parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
💧 Soak raw potato wedges in cold water for 20-30 minutes before parboiling to pull out excess surface starch for an even crispier crust.
🧅 Always use powdered garlic and onion instead of fresh minced versions, which burn quickly over high heat and turn bitter.
🔥 Never overcrowd the grill — leave space between each wedge so steam can escape and every piece develops that irresistible char.
