Ingredients
Lemon-Dill Mayonnaise
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
Potatoes
2 pounds large Yukon Gold potatoes, unpeeled
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1½ teaspoons granulated garlic
½ teaspoon pepper
Directions
1
FOR THE LEMON-DILL MAYONNAISE: Combine all ingredients in bowl; set aside.
2
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.
3
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.
4
FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
5
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.
Notes
https://www.americastestkitchen.com/cookscountry/articles/5763-the-secret-to-great-grilled-potato-wedges?ref=new_search_experience_15&extcode=MASKD00L0