Because I won't believe it otherwise. Crispy potato haters are like the tooth fairy (sorry, kids).
These guys might sound fancy because of the whole lemon-herb thing, but I'm here to tell you that they are easy peasy and should become your new go-to grilled vegetable side, along with asparagus.
And you can dump the lemon-herb thing if that's too pretentious for you. Salt and pepper works just fine, too.
These should replace your foil packet potatoes, because they get crispy instead of soggy.
I'm just sayin'.
You should make more than you think you'll need.
I literally ate half before they even made it to the grill.
So, think about that. And plan for it.
See those potatoes up there? I sliced them too thin. Don't be like me.
Grilled Lemon-Herb Potatoes
- 1 lb. Yukon potatoes (or other yellow-skinned potato)
- 4 T olive oil
- 1/4 cup mixed fresh herbs, finely chopped such as chives, oregano, thyme, parsley
- 2 garlic cloves, peeled and smashed
- Salt & pepper
- 1 lemon wedge
- Clean the potatoes, and slice into thick rounds (about 3/4 inch).
- Parboil the potato slices in a pot of salted water for about 10 minutes, until slightly tender but not done. If you cook too long, the potatoes will fall apart too easily.
- Meanwhile, stir together oil, herbs, salt & pepper, and garlic in a large mixing bowl. Drain potatoes when done, add to the bowl, and toss to coat.
- Grill potatoes over direct, medium-high heat, allowing excess oil to drip back into bowl first. Cover and allow to cook for 2 minutes, flip, and cook 2 minutes more.
- When potatoes are browned and crisp, return to bowl and toss again with herb oil. Squeeze with lemon juice, salt if necessary, and serve.
- Note: to simplify this recipe, toss potato slices in olive oil, salt, and pepper, omitting lemon and herbs.