Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.

Heat the grill to high.

While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.

Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Gina's Sweet Potato Salad

Recipe courtesy of The Neelys

Mesa Grill's Southwestern Potato Salad

Recipe courtesy of Bobby Flay

Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Recipe courtesy of Bobby Flay

Marinated Tomato Salad with Herbs

Recipe courtesy of Ree Drummond

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

German Potato Salad

Recipe courtesy of Bobby Flay

Potato Salad

Recipe courtesy of Tyler Florence

French Potato Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories