- 2 pounds medium-size red potatoes, quartered
- Olive oil cooking spray
- Salt and pepper, to taste
- 1/4 cup parsley, stemmed and chopped
- Zest and juice of 1 medium lemon
- 2 teaspoons granulated garlic
- 2 tablespoons extra virgin olive oil
- 1/4 cup Parmigiano-Reggiano, grated
Preheat an outdoor grill to 400°F or an indoor grill pan over medium heat.
Place potato wedges on a baking sheet, liberally spray with olive oil cooking spray, season with salt and pepper, and toss with your hands to coat the potatoes evenly.
If using an outdoor grill, use tongs to line the potato wedges along the top rack of the grill. Close the grill and cook for 15 minutes without opening the grill lid. Open the grill, flip the potato wedges then close and cook for an additional 10-15 minutes, keeping the lid closed, until potatoes are crispy, brown and tender.
If using an indoor grill pan, place the potato wedges in the pan then tent with foil. Cook without lifting the foil for 10 minutes. Remove foil, flip potato wedges then tent and cook for an additional 10 minutes. Remove foil, flip potato wedges on the 3rd side, tent and cook for an additional 10 minutes or until potatoes are crispy, brown and tender.
While the potato wedges are cooking, combine parsley, lemon zest and juice, granulated garlic, olive oil, Parmigiano-Reggiano, salt and pepper in a large bowl.
Once the potato wedges are finished cooking, immediately place them in the bowl with the seasoning and toss to evenly coat so it sticks to the hot potato wedges.