Best 2 Grilled Baby Potatoes With Mojo Verde Sauce Recipes
**Grilled Baby Potatoes with Mojo Verde Sauce: A Delightful Combination of Crispy Potatoes and Fresh, Vibrant Sauce**
Prepare to tantalize your taste buds with this delightful dish of grilled baby potatoes smothered in a flavorful mojo verde sauce. These tender, crispy potatoes are perfectly charred on the grill, resulting in a smoky, caramelized exterior that yields to a soft and fluffy interior. The accompanying mojo verde sauce, a vibrant green sauce hailing from the Canary Islands, is a delightful blend of fresh herbs, garlic, olive oil, and tangy vinegar. Its herbaceous and citrusy notes perfectly complement the earthy flavor of the potatoes, creating a harmonious and irresistible dish. Whether served as a vibrant side dish or enjoyed as a standalone snack, these grilled baby potatoes with mojo verde sauce are sure to be a hit at your next gathering. This article provides two variations of the mojo verde sauce: a traditional version made with fresh herbs and a simplified version using dried herbs. Additionally, it includes a guide to perfectly grilling the baby potatoes to achieve that irresistible crispy texture.
BALSAMIC GRILLED BABY POTATOES
If you've got the grill going anyway, this is a quick and easy side dish that is a hit in our household.
Provided by CanadianCook
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter.
- Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet.
- Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 29 g, Cholesterol 10.2 mg, Fat 6.3 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 38.8 mg, Sugar 1.5 g
GRILLED BABY POTATOES
Categories Potato Side Vegetarian Quick & Easy Grill/Barbecue Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
- Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
- Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
- Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil.
Tips:
- Choose the right potatoes: Baby potatoes are the best choice for this recipe, as they cook quickly and evenly. Look for small, firm potatoes that are about 1-2 inches in diameter.
- Wash the potatoes thoroughly: Scrub the potatoes under running water to remove any dirt or debris.
- Parboil the potatoes: Parboiling the potatoes helps to cook them through evenly and prevents them from becoming dry. To parboil the potatoes, bring a large pot of salted water to a boil, add the potatoes, and cook for 5-7 minutes, or until the potatoes are tender when pierced with a fork.
- Drain the potatoes: Once the potatoes are parboiled, drain them in a colander and allow them to cool slightly.
- Make the mojo verde sauce: While the potatoes are cooling, make the mojo verde sauce. To make the sauce, combine all of the ingredients in a blender or food processor and blend until smooth.
- Grill the potatoes: Preheat your grill to medium-high heat. Brush the potatoes with olive oil and season with salt and pepper. Grill the potatoes for 5-7 minutes per side, or until they are golden brown and tender.
- Serve the potatoes: Serve the potatoes immediately, topped with the mojo verde sauce.
Conclusion:
These Grilled Baby Potatoes with Mojo Verde Sauce are a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are tender and flavorful, and the mojo verde sauce adds a bright and tangy flavor. This dish is sure to be a hit with your family and friends!
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