Grilled Garlic Herb Potato Wedges
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 4 - 6
  • 6 medium Russet potatoes
  • salt, pepper
  • 1 head of garlic
  • 1-2 dry bay leaves
  • ¼ cup canola oil
  • 3-4 thyme sprigs
  • 1 Tablespoon each fresh dill, chives, parsley, etc.
  • salt, pepper
  1. Wash the potatoes thoroughly. Cut each potato into wedges.
  2. Place the potatoes into a medium pot and pour in enough water to barely cover the potatoes. Season well with salt. Add 3-5 smashed garlic cloves and the bay leaves to the pot.
  3. Bring the potatoes to a boil and cook for another 3-5 minutes only, so the potatoes are almost cooked but still hold their shape really well. You don' t want the potatoes to fall apart. Drain the potatoes, discarding the garlic cloves and the bay leaves.
  4. Meanwhile, in a skillet combine cold canola oil with the remaining head of garlic, pressed though a garlic press or minced and the thyme sprigs. Cook on medium heat until the garlic is golden.
  5. Strain the oil through a sieve, discard the thyme sprigs, but set aside the garlic and the oil, separately.
  6. Brush the potatoes with the flavored oil.
  7. Preheat the grill to medium high heat, about 10- 15 minutes. Place the potatoes on the grill grates and grill for about 4 minutes per side.
  8. While the potatoes are still hot, season them with salt and pepper. Sprinkle with the golden minced garlic and garnish with fresh herbs.
Recipe by Olga's Flavor Factory at