Fustini's Oils and Vinegars
Grilled Potatoes

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Grilled Potatoes

Grilled Potatoes

Submitted by Chef John Vander Jagt


  • 2 lbs. large Yukon Gold or other yellow-fleshed potatoes
  • 1/4 cup chopped mixed herbs such as parsley, chives, rosemary and oregano
  • 2 garlic cloves, smashed
  • 1/3 cup Fustini's Rosemary Olive Oil
  • 1 lemon wedge plus additional for serving


Step 1. 

Prepare a gas grill for direct-heat cooking over medium-high heat. Cut potatoes into 1/2 inch thick slices and cook in a large pot of well salted boiling water 10 minutes (potatoes will not be cooked through). 

Step 2. 

Stir together herbs, garlic, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large shallow dish. Drain potatoes well and transfer to herb oil, tossing gently to coat. Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes (covered) turning once or twice until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.

Customer Reviews

  1. Amazing!

    As I grilled up my steak I had these grilling up,too. Thet were the hit of the picnic! I would suggest using a grill basket so they don't slip through the cracks. Simple and full of flavor!

    Reviewed by Nanci on May 24, 2021, 12:46 p.m. | Permalink




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