Name: Grilled Potato Wedges with Lemon-Dill Mayo
Total time: 1 h 15 min
Ingredients: ½ cup mayonnaise; ¼ cup chopped fresh dill; 2 tablespoons extra-virgin olive oil; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 1 garlic clove , minced; ¼ teaspoon pepper; ¼ teaspoon kosher salt; 2 pounds large Yukon Gold potatoes , unpeeled; 2 tablespoons extra-virgin olive oil; 2 teaspoons kosher salt; 1½ teaspoons granulated garlic; ½ teaspoon pepper

Why This Recipe Works

Grilling these garlicky potato wedges gives them an enchanting smokiness and crispy char. To ensure that the exteriors didn't burn on the high heat of the grill before the interiors were perfectly tender and creamy, we jump-started the potatoes in the microwave, partially cooking them before transferring them to the fire. Since fresh garlic can burn quickly and turn bitter, we swapped in granulated. Finally, we served these spuds with a simple, stir-together sauce of mayonnaise, fresh dill, olive oil, lemon, and a bit of fresh garlic, to make for irresistible dipping.

Before You Begin

Look for large Yukon Gold potatoes that are at least 3 inches in diameter and weigh 8 to 12 ounces each.

Instructions

for the lemon-dill mayonnaise

Combine all ingredients in bowl; set aside.

for the potatoes

Cut each potato lengthwise into 8 wedges, about ¾ inch thick. Toss potatoes with oil, salt, granulated garlic, and pepper in large microwave-safe bowl. Microwave, covered, until potatoes are nearly tender, 9 to 12 minutes, stirring every 3 minutes. (Potatoes should range in doneness from nearly completely tender to raw in spots.) Uncover and set aside while heating grill.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place potatoes on grill, cut side down, perpendicular to grate bars. Grill (covered if using gas) until well browned on all sides with some spots of char, 9 to 12 minutes (3 to 4 minutes on each cut side and on skin side). Transfer potatoes to serving platter and season with salt to taste. Serve with lemon-dill mayonnaise.