It's official: grilled potatoes are the perfect summer side.

By Betty Gold
Updated: May 24, 2019
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Now that we’ve reached Memorial Day weekend, all we’re thinking about what we’re going to be grilling next. (Burgers? Veggies? Eggplant? Chicken, pork, lamb? We’ve got grill guides for that.)

We’d never want potatoes to miss out on the fun. Cooking potatoes on the grill is a super simple way to make a deliciously smoky side dish. And heads up: they pair just as perfectly with burgers as French fries do but ask for a lot less elbow grease (and actual grease). But the one complaint we’ve heard time and again from cooks about making grilled potatoes is that their insides can’t cook fast enough to beat their skins from burning.

The solution is simple. If you’re aiming to serve spuds with a soft, tender center and crispy skin, par boil them first. Giving them a quick boil at the start guarantees they’ll cook into creamy-on-the-inside, charred-on-the-outside perfection. Skip this step and you’ll be left with burnt potatoes with raw insides.

Before you fire up your grill, bring a well-salted pot of water to a rolling boil and add potato wedges (we recommend using Idaho or russets for their size and sturdy texture). Cook until very slightly softened, about 10 minutes. You should be able to poke a fork inside with ease but it shouldn’t be cooked through. Drain them and cool slightly.

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Before tossing the parboiled potatoes on the grill, we love to coat them in garlic-herb oil, which gives the spuds a little x-factor. Stir together a couple of smash garlic cloves, chopped fresh herbs (parsley, rosemary, and oregano are all delicious), salt, pepper, and a generous drizzle of olive oil. Grill them over medium-high heat, covered, for about five minutes. Make sure to turn them over halfway through. Your wedges should be perfectly crispy and golden brown with a soft interior. Give them a second toss in the herb oil before serving.

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