Grilled Herb Potatoes

My Unexpected Grill Masterpiece: Grilled Herb Potatoes

As a busy working mom, time is my most precious commodity. Weeknight dinners need to be quick, easy, and, let's be honest, delicious enough to keep my family from ordering takeout. That’s where these Grilled Herb Potatoes come in. I stumbled upon this recipe while browsing through a food blog (don't judge – we all do it!), and I’m so glad I did. It's become a weekly staple in our house, and I'm sharing it with you because it's just that good. I never thought I’d be so excited about potatoes, but here we are.

What makes these potatoes stand out? It's the simple elegance of the flavors. The combination of fresh herbs, garlic, and olive oil creates a vibrant, aromatic marinade that perfectly complements the slightly smoky char from the grill. The grilling process itself adds a lovely depth of flavor that you just can't achieve by roasting or boiling. And the best part? It's incredibly adaptable. I often change up the herbs depending on what’s fresh at the farmer’s market, and sometimes I even add a little red pepper flakes for a touch of heat. My kids love them plain, but I often serve them alongside grilled chicken or fish for a complete and satisfying meal.

The preparation is surprisingly straightforward. You start by parboiling the potatoes until they’re slightly tender but not fully cooked. This prevents them from falling apart on the grill. Then, it's just a matter of tossing them in the herb-infused oil, grilling them to perfection, and squeezing a little lemon juice over the top. The whole process takes less than 20 minutes, which is a huge win in my book. And cleanup is a breeze, too. Seriously, these are the kind of recipes that make you feel like a culinary genius, even when you’re just winging it after a long day at the office.

I often find myself modifying the recipe slightly based on what I have on hand. Sometimes I add crumbled feta cheese after grilling for a salty, tangy kick. Other times, I sprinkle them with parmesan cheese before serving. The possibilities are endless! It’s become a fun family activity to experiment with different herbs and spices. My kids even get involved now, helping me chop herbs and toss the potatoes. It's a great way to get them excited about cooking and healthy eating.

Beyond the ease and deliciousness, these Grilled Herb Potatoes also offer a healthy and satisfying meal option. Potatoes are a good source of potassium and fiber, and the olive oil provides healthy fats. The herbs add extra vitamins and antioxidants. It’s a guilt-free indulgence that the whole family can enjoy. So, if you're looking for a quick, easy, and flavorful side dish or even a light main course, give these Grilled Herb Potatoes a try. You won't be disappointed. And trust me, the oohs and aahs from your family will be well worth the effort (or lack thereof!).

I highly recommend serving these potatoes hot, right off the grill. The slightly crispy edges and tender inside are simply irresistible. But even leftover potatoes are great – simply reheat them in a pan or in the microwave. They are equally delicious cold, perfect for packing in lunches or enjoying as a snack. No matter how you serve them, these Grilled Herb Potatoes are sure to become a new family favorite.

Pro Tip: If you don't have a grill, don't worry! You can easily cook these potatoes in a hot cast-iron skillet or on a baking sheet in a preheated oven. Just adjust the cooking time accordingly. The key is to get that nice char and tender interior. Experiment and have fun with it!

So there you have it – my go-to weeknight side dish that's both impressive and effortless. Give it a try and let me know what you think! Perhaps it'll become your new favorite, too.

Step-by-step

• Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure.
• Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
• Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
• Drain potatoes well and transfer to herb oil, tossing gently to coat.
• Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total.
• Return potatoes to dish and toss again with herb oil.
• Squeeze lemon wedge over potatoes.
• Season with salt and serve with additional lemon wedges.
• Cooks' note: Potatoes can be cooked in a hot grill pan 10 to 12 minutes.