Prep Time: 10 min | Cook Time: 20 min | Serves: 6
Ingredients:
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
Directions:
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.
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