Ingredients
2 tbsp. canola oil, plus more for grill
2 lb. Wellsley Farms red potatoes (about 5), cut crosswise into 1/4-inch rounds
Kosher salt
Freshly ground black pepper
4 tbsp. butter
2 cloves garlic, minced
1 tsp. chopped fresh thyme leaves
2 tbsp. fresh lemon juice, plus wedges for serving
1/2 small red bell pepper, finely chopped
2 tsp. chopped fresh parsley
Preparation
Step 1Heat grill or grill pan to medium-high and grease grates with oil. Step 2Add potatoes to a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until al dente, about 5 minutes. Drain and transfer to a bowl. Step 3Toss potatoes with oil and season with 1 teaspoon salt and ¼ teaspoon pepper. Carefully arrange potatoes on grill to make sure they don’t slip through the grates, and cook, flipping once, until crisp on the outside and tender inside, about 3 to 4 minutes per side. Wipe out bowl and transfer potatoes back to bowl.Step 4Meanwhile, in a small saucepan over medium heat, melt butter. Add garlic and thyme and cook, stirring until garlic is fragrant and lightly golden, about 2 minutes. Immediately remove from heat and stir in lemon juice and red bell pepper. Season with ½ teaspoon salt and a large pinch of pepper.Step 5Drizzle grilled potatoes with the butter dressing, sprinkle with parsley, and toss to combine. Serve with lemon wedges.
