Grilled Potato Wedges

Name: Grilled Potato Wedges
Total time: 158
Yield: 8
Ingredients: ¼ cup olive oil; 1 large clove garlic, peeled and crushed; 2 tablespoons chopped fresh rosemary, or more to taste; 2 tablespoons chopped fresh thyme, or more to taste; 4 Idaho potatoes, each cut into 8 wedges; 1 teaspoon garlic salt; freshly ground black pepper to taste

Recipe by Gypsy Girl from allrecipes.com

Dinner,Side Dish 3 Hr. 38 Mins.

Ingredients

8 servings

•

¼ cup olive oil
•

1 large clove garlic, peeled and crushed
•

2 tablespoons chopped fresh rosemary, or more to taste
•

2 tablespoons chopped fresh thyme, or more to taste

•

4 Idaho potatoes, each cut into 8 wedges
•

1 teaspoon garlic salt
•

freshly ground black pepper to taste

Instructions

Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.
Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.