Grilled Potatoes with Herb Sauce Recipe
Introduction
Grilled potatoes are a simple yet flavorful side dish perfect for any barbecue or weeknight dinner. Tender Yukon Gold potatoes are boiled, grilled to smoky perfection, and finished with a vibrant herb sauce that adds freshness and zing.
Ingredients
- 2 lb. medium Yukon Gold potatoes
- 2 Tbsp. plus 1 3/4 tsp. kosher salt, divided
- 1 cup packed fresh basil leaves
- 1 cup packed fresh parsley leaves
- 1 cup clove garlic, coarsely chopped
- 2 Tbsp. white wine vinegar
- 1 Tbsp. capers, drained
- 1/2 cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for grill
Instructions
- Step 1: Place potatoes in a medium pot and season with 2 tablespoons of kosher salt. Cover with water and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender, about 20 to 30 minutes depending on their size.
- Step 2: Drain potatoes, return them to the pot, and toss over low heat to steam off any extra moisture. Transfer to a cutting board and let cool slightly. Slice each potato lengthwise into 6 wedges.
- Step 3: Meanwhile, pulse basil, parsley, and garlic in a food processor until finely chopped. Add white wine vinegar, capers, 1/3 cup of olive oil, and 1/4 teaspoon salt, then pulse until combined. Transfer the herb sauce to a small bowl and refrigerate until ready to use.
- Step 4: Prepare a grill for medium-high heat and preheat for 5 minutes. Clean and oil the grill grates. In a large bowl, toss the potato wedges with the remaining 2 tablespoons olive oil and 1 1/2 teaspoons kosher salt. Grill the potatoes cut side down until well marked, about 2 to 3 minutes. Turn and grill the other side until marked, about 2 minutes more.
- Step 5: Transfer the grilled potatoes to a serving platter and spoon the chilled herb sauce over the top. Serve warm or at room temperature.
Tips & Variations
- For a smoky flavor, try using a charcoal grill instead of gas. If you don’t have a grill, grilling the potatoes under a broiler works well too.
- You can substitute rosemary or thyme for the basil and parsley for a different herb profile.
- Cutting the potatoes into uniform wedges ensures even cooking on the grill.
Storage
Store leftover grilled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or on a skillet to retain the crisp edges. The herb sauce is best served fresh but can be refrigerated separately for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato?
Yukon Gold potatoes are ideal because they hold their shape and have a creamy texture, but you can use red potatoes or fingerlings if you prefer. Just adjust cooking time as needed.
Is the herb sauce necessary?
The herb sauce adds brightness and complexity to the grilled potatoes, but you can serve them simply with olive oil and salt if desired. The sauce also works great as a marinade or dip for other grilled vegetables.
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Grilled Potatoes with Herb Sauce Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Deliciously tender Yukon Gold potatoes are boiled, sliced into wedges, and then grilled to achieve a smoky char and crispy edges. Finished with a vibrant herb and garlic sauce made from fresh basil, parsley, capers, and a bright splash of white wine vinegar, this grilled potato dish is perfect as a side or a flavorful snack for any gathering.
Ingredients
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 cup 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 Yukon Gold potatoes in a medium pot and season with 2 tablespoons of kosher salt. Cover with water and bring to a boil over high heat. Reduce the heat to medium and simmer the potatoes until tender, about 20 to 30 minutes depending on potato size.
- Drain and Slice: Drain the cooked potatoes and return them to the pot. Toss over low heat for a few minutes to steam off excess moisture. Transfer the potatoes to a cutting board and let them cool slightly. Slice each potato lengthwise into six wedges.
- Prepare Herb Sauce: In a food processor, pulse fresh basil, parsley, and coarsely chopped garlic until finely chopped. Add the white wine vinegar, drained capers, 1/3 cup olive oil, and 1/4 teaspoon salt. Pulse again until the ingredients are combined into a sauce. Transfer to a small bowl and refrigerate until ready to serve.
- Preheat Grill: Prepare your grill for medium-high heat and preheat it for about 5 minutes. Clean the grill grates well and oil them to prevent sticking.
- Grill Potatoes: In a large bowl, toss the potato wedges with the remaining 2 tablespoons olive oil and 1 1/2 teaspoons kosher salt. Place the potatoes on the grill cut side down, grilling until well marked, about 2 to 3 minutes. Flip and grill the other side for about 2 minutes until nicely charred.
- Serve: Transfer the grilled potatoes to a serving platter and drizzle generously with the chilled herb sauce. Serve warm for the best flavor experience.
Notes
- Yukon Gold potatoes work best for their buttery flavor and ability to hold their shape when grilling.
- Make sure to oil the grill grates well to prevent sticking and achieve the perfect grill marks.
- The herb sauce can be prepared in advance and kept refrigerated until serving to let flavors meld.
- Adjust salt to your taste preference, especially if the capers add additional saltiness.
- If you don’t have a grill, you can use a grill pan on the stovetop as an alternative cooking method.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Keywords: grilled potatoes, Yukon Gold potatoes, herb sauce, grilled side dish, summer grilling, basil parsley sauce, garlic potatoes
