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Grilled Mediterranean Potato Wedges

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Potato Type: Russet
Cuisine: American
Prep Method: Grilled


AppetizerSide Dish

Prep Time

10 Mins

Cook Time

20 Mins


Serves 6



Lemon-Garlic Drizzle

  • 1 large garlic clove, minced
  • 1 teaspoon coarse kosher or sea salt
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons 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 cup pitted Kalamata olives, finely chopped
  • 2 tablespoons snipped Italian parsley
  • 4 ounces feta cheese, crumbled


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

You may also like our Crispy Potato Wedges with Spanish Style Picadillo recipe.


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Recipe By: The BBQ Queens

Nutrition Facts Per Serving









Vitamin C










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