Every Helping
Sign in

Lunch recipe · from the recipe book

Grilled Parmesan Potato Wedges with Rosemary

Smoky, crisp-edged russet wedges with fluffy centers, tossed with nutty Parmesan, rosemary, garlic and a bright squeeze of lemon.

Grilled Parmesan Potato Wedges with Rosemary

Ingredients

  • 3½ medium700 gRusset potatoesscrubbed and cut lengthwise into 8 wedges each
  • 6⅓ cups1,500 gWater
  • ½ tsp3 gSalt
  • 2 tbsp27 gOlive oil
  • 2 cloves6 gGarlicminced
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated30 gGrated Parmesan
  • 2 tbsp chopped8 gFresh parsleychopped
  • 2 tsp10 gLemon juice

Steps

  1. Put the potato wedges in a pot with the water and half of the salt, bring to a boil and simmer 6 to 8 minutes, until a knife meets slight resistance; drain and let them steam dry 5 minutes.
  2. Meanwhile, preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  3. In a large bowl, stir together the olive oil, garlic, rosemary, black pepper and the remaining half of the salt; gently toss the potato wedges in this garlic oil, then lift them out, leaving any extra oil in the bowl.
  4. Grill the potato wedges cut side down 4 to 5 minutes per cut side, until deeply marked, crisp and tender in the center.
  5. Return the hot potato wedges to the bowl with the leftover garlic oil, sprinkle with the Parmesan and toss so it melts onto the edges.
  6. Scatter the parsley over the potatoes, drizzle with the lemon juice and serve warm.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book