Grilled Potatoes with Fresh Herb Sauce Recipe
This recipe for Grilled Potatoes features tender Yukon Gold potatoes boiled until just soft, then grilled to achieve crispy, smoky wedges. Served with a vibrant, herbaceous basil and parsley sauce infused with garlic, capers, and white wine vinegar, this side dish combines fresh flavors with smoky char marks, perfect for summer barbecues or hearty weekday dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 2 lb. medium Yukon Gold potatoes
- 2 tbsp. kosher salt, divided
- 1/2 cup plus 2 tbsp. extra-virgin olive oil, divided, plus more for grill
Herb Sauce
- 1 cup packed fresh basil leaves
- 1 cup packed fresh parsley leaves
- 1 clove garlic, coarsely chopped
- 2 tbsp. white wine vinegar
- 1 tbsp. capers, drained
- 1/4 tsp. kosher salt
- 1/3 cup extra-virgin olive oil
Instructions
- Boil Potatoes: Place the potatoes in a medium pot and season with 2 tablespoons of kosher salt. Cover them with water and bring to a boil over high heat. Then reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 20 to 30 minutes depending on the size.
- Drain and Slice: Drain the potatoes and return them to the pot. Toss them over low heat for a few minutes to steam off any extra moisture. Transfer to a cutting board and allow to cool slightly. Once cooled, slice each potato lengthwise into six wedges.
- Prepare Herb Sauce: Meanwhile, place the basil, parsley, and chopped garlic in a food processor and pulse until finely chopped. Add the white wine vinegar, capers, 1/3 cup of olive oil, and 1/4 teaspoon kosher salt. Pulse again until all ingredients are combined smoothly. Transfer the sauce to a small bowl and refrigerate until ready to serve.
- Preheat Grill and Oil Grates: Prepare a grill for medium-high heat and preheat for about 5 minutes. Clean the grill grates thoroughly and oil them to prevent sticking.
- Season and Grill Potatoes: In a large bowl, toss the potato wedges with the remaining 2 tablespoons of olive oil and 1 1/2 teaspoons kosher salt. Place the potatoes cut side down on the grill and cook until well marked and crisp underneath, about 2 to 3 minutes. Flip and cook the other side for about 2 more minutes until it also has grill marks and is heated through.
- Serve: Transfer the grilled potatoes to a serving platter and spoon the chilled herb sauce over the top. Serve immediately as a flavorful side dish.
Notes
- Use Yukon Gold potatoes for their buttery texture, which holds up well to boiling and grilling.
- Make sure to oil the grill grates well to prevent the potatoes from sticking and tearing.
- The herb sauce can be prepared a day ahead to let flavors meld; just keep refrigerated.
- For a spicier version, add a pinch of crushed red pepper flakes to the herb sauce.
- Leftover grilled potatoes can be refrigerated and enjoyed cold or reheated.
Keywords: grilled potatoes, basil parsley sauce, smoky potatoes, summer side dish, grilled vegetables, easy potato recipe
