Grilled Mediterranean Wedges

Prep Time: 10 min | Cook Time: 20 min | Serves: 6


Lemon-Garlic Drizzle:

  • 1 large garlic clove, minced
  • 1 tsp. coarse kosher or sea salt
  • 1 tbsp. fresh lemon juice
  • 3 tbsp. olive oil

Grilled Potatoes:

  • 2 lbs. small russet potatoes, rinsed and patted dry, each cut into 8 wedges
  • Olive oil for brushing
  • Salt and pepper
  • ½ c. pitted Kalamata olives, finely chopped
  • 2 tbsp. snipped Italian parsley
  • 4 oz. feta cheese, crumbled


To make the Lemon-Garlic Drizzle, mash the minced garlic and salt with a fork in a bowl until the garlic makes a paste. Whisk in the lemon juice, then the olive oil. Set aside. Arrange wedges on a baking sheet. Brush with olive oil and season with salt and pepper. Prepare a medium-hot fire in your grill. Transfer the wedges to the grill rack. Close the grill lid.
After 3 to 4 minutes, open the lid and turn the potatoes. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork. As the potatoes get done, remove them with tongs and return them to the baking sheet. To serve, transfer the potatoes to a platter. Drizzle with the vinaigrette and sprinkle with feta,
Kalamata olives, and Italian parsley.