Best 3 Grilled Baby Potatoes With Mojo Verde Sauce Recipes
Grilled Baby Potatoes with Mojo Verde Sauce is a savory and vibrant dish that combines tender, smoky potatoes with a herbaceous, garlicky sauce. The potatoes are first roasted until golden brown and slightly charred, infusing them with a delightful smoky flavor. The mojo verde sauce, made from fresh herbs, olive oil, garlic, vinegar, and spices, adds a wonderfully vibrant and flavorful touch to the dish. This combination of textures and flavors makes Grilled Baby Potatoes with Mojo Verde Sauce an unforgettable side dish or appetizer.
Here are our top 3 tried and tested 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.
LAMB CHOPS WITH PISTACHIO SALSA VERDE
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.
Provided by Rhoda Boone
Categories Kid-Friendly Mint Lamb Chop Pistachio Grill/Barbecue Parsley 22-Minute Meals Lamb Father's Day Dinner Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the Pistachio Salsa Verde:
- Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
- Cook the lamb chops:
- Season lamb chops with salt and pepper; allow to come to room temperature.
- Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
- Do Ahead
- Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.
MOJO GRILLING MARINADE
This mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour.
Provided by Deb Blagg
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 4.4 g, Fat 18.1 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.5 g, Sodium 183.7 mg, Sugar 2.2 g
Tips:
- Choose the right potatoes: Small, firm potatoes like baby potatoes or new potatoes work best for this recipe.
- Boil the potatoes first: This will help them cook more evenly on the grill and prevent them from burning.
- Use a flavorful marinade: The marinade will help to infuse the potatoes with flavor. You can use a simple olive oil and herb marinade, or try a more complex marinade with ingredients like garlic, lemon juice, or paprika.
- Grill the potatoes over medium heat: This will help them cook through without burning.
- Make the mojo verde sauce while the potatoes are grilling: This will give the sauce time to develop its flavors.
- Serve the potatoes with the mojo verde sauce: The sauce is a delicious complement to the grilled potatoes.
Conclusion:
Grilled baby potatoes with mojo verde sauce is a flavorful and easy-to-make dish that is perfect for a summer cookout. The potatoes are boiled first and then grilled until they are tender and slightly charred. The mojo verde sauce is a bright and herbaceous sauce that complements the potatoes perfectly. This dish is sure to be a hit with your family and friends.
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