Grilled Baby Potatoes With Mojo Verde Sauce Recipes
GRILLED BABY POTATOES WITH MOJO VERDE SAUCE
Tender potatoes grilled until golden and tossed with a spicy cilantro-serrano pepper sauce. Such a fun side dish for spring and summer.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 12
Steps:
- Boil the potatoes: Scrub the potatoes and place them in a large pot of salted water. Place on the stove over high heat and bring to a boil. Cook for 8-10 minutes, until just fork tender (they shouldn't be 100% cooked). Remove from heat and run under cold water. Set aside to cool the rest of the way.
- Make the mojo verde: Add all ingredients to the bowl of a small food processor. Puree. Taste and add additional salt if desired. If it seems too acid, you can add a bit of sugar or honey as noted in the ingredients to tame it. Note: I have made the sauce in my blender as well, but I find there's not quite enough sauce to blend well. Another option is to double or triple the sauce and then refrigerate the remainder for later on.
- Grill the potatoes. Preheat your grill on medium-high, about 450 degrees Fahrenheit. Slice the potatoes in half and place in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently.
- Lay potatoes flat-side down on the grill. Cook until browned, about 3 minutes. Carefully flip and cook for another 3-4 minutes on the other side. Test with a fork to make sure they're tender. Transfer potatoes from grill back to the bowl. Pour the sauce over the top. Toss to coat. Sprinkle with additional cilantro leaves and serve.
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