Active Time

　　20 min

　　Total Time

　　25 min

　　The humble potato, given a little something extra, always elicits oohs and aahs. This is especially true when it's tossed with an herb-infused oil and cooked on the grill.

　　

Ingredients

Makes 4 servings

　　2 pounds 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 extra-virgin olive oil

　　1 lemon wedge plus additional for serving

　　

Step 1

Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .

　　

Step 2

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 3

Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.

　　

Step 4

Drain potatoes well and transfer to herb oil, tossing gently to coat.

　　

Step 5

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.

　　Cooks' note:

　　Potatoes can be cooked in a hot grill pan 10 to 12 minutes.