Grilled Potatoes

Burgers and fries might be a culinary power couple, but if you’re already using the grill for burgers, you can’t go wrong with these grilled potatoes. Cooked until lightly charred, and drizzled with a bright green herb sauce, these simple spuds will make you wish every night was a cook-out.

While these potatoes are great on their own, I highly recommend drizzling them with this bright, herbaceous sauce. Inspired by Italian salsa verde, it provides a great contrast to the potato’s smoky meatiness—plus it comes together in just a few minutes in the food processor. If you have leftover sauce, it’s also great spooned over steak or chicken or served with raw veggies.

How To Make Grilled Potatoes

Unlike more delicate vegetables such as asparagus, zucchini, or eggplant, potatoes are too dense to cook completely from raw on the grill. Boiling them in salted water before grilling jump-starts the cooking, ensuring that they reach perfect tenderness in the same amount of time it takes them to char on the grill. While I experimented with parcooking in the microwave, I found that the salted water was key to ensuring the potatoes were seasoned from the inside out. Potatoes that were microwaved tasted noticeably flatter, no matter how much salt I sprinkled on after the fact. Turns out sometimes you just can’t shortcut flavor!

INGREDIENTS

• Yukon Gold Potatoes: These all-purpose potatoes are ideal, since their moderately waxy texture helps prevent them from falling apart on the grill.
• Kosher Salt: I prefer to use Diamond Crystal kosher salt, since the size of the granules make it easier to season evenly without overseasoning. If you have Morton, I recommend using about the half the amount called for in the recipe.
• Basil: Fresh finely chopped basil forms the backbone of the herby green sauce that accompanies the potatoes. Pack the basil tightly into the cup when you measure it—you don’t want to skimp on it!
• Parsley: Make sure to pick the parsley leaves off the stems before adding to the food processor. Unlike cilantro stems, which have tons of flavor, parsley stems are NOT delicious.
• Garlic: A bit of fresh garlic sharpens the fresh, herby sauce. Roughly chopping the clove before adding it to the food processor will ensure it breaks down fully in the sauce.
• White Wine Vinegar: The delicate acidity of white wine vinegar adds the perfect amount of zing to the herb sauce. If you don’t have white wine vinegar, you can also use apple cider.
• Capers: These add brininess and also a bit of zing to the sauce. I love the tiny capers, labeled "non-pareil," but any size caper will work great.
• Extra-Virgin Olive Oil: Since most of this oil is going into the herb sauce, it’s especially important to use an olive oil you love the flavor of. If you don’t like it on its own, you won’t like it when it’s in the sauce.

STEP-BY-STEP INSTRUCTIONS

To parcook the potatoes, place the whole potatoes in a medium pot and season with 2 tablespoons salt, then add enough water to cover. (I know this seems like a lot of salt, but keep in mind that you’re just creating an environment for the potatoes to cook in; they won’t actually absorb all that salt!)

Bring the water to a boil, uncovered, over high heat, then lower the heat to medium-low and simmer until the potatoes are just tender in the center. This will take 20 to 30 minutes, depending on size.

Once the potatoes are cooked, drain and return them to the pot, then gently toss them over low heat just until they’re dry on the outside. Transfer the potatoes to a cutting board and let cool before cutting lengthwise into wedges.

While the potatoes are cooling, get to work on the sauce. In the bowl of a food processor, combine the basil, parsley, and garlic and pulse until they’re finely chopped but not pureed. You want to keep some texture. Add the white wine vinegar, capers, oil, and a little salt, and then pulse just until combined. At this point, the sauce is finished and can be transferred to a serving bowl and refrigerated while you grill the potatoes.

When you’re ready to grill the potato wedges, prepare your grill for medium-high heat and make sure the grates are clean and lightly oiled. Gently toss the potatoes in a bowl with olive oil and a little salt, then arrange them, cut sides down, on the grill. Let them cook, undisturbed, until well-marked on the bottom, about 2 minutes, then flip to the other cut side and cook until marked, about 2 minutes more.

Transfer the potatoes to a platter and serve immediately with the herby green sauce.

Full list of ingredients and directions can be found in the recipe below.

Storage

The grilled potatoes can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will be at its most vibrant the day it’s made, but it will last up to 3 days in an airtight container in the refrigerator.