So, as I’m sure you’ve gathered thanks to the photos and the word “verde,” the sauce for these Grilled Baby Potatoes with Mojo Verde Sauce is of utmost greenness. Mojo originates from Spain’s Canary Islands (so says Wikipedia) and, when it’s the verde – or green – variety, reminds me of a pesto. Except it often has peppers, for a nice little (or big) kick.

I’ve been into grilling potatoes lately, especially these incredible new potatoes we’ve been getting in our produce box every week. Potatoes aren’t necessarily the first veggie you might think of as having flavor, but these fingerlings we’ve been getting have fla-vah. Especially when drizzled with a bit of good olive oil and a pinch of sea salt and cooked on the grill. I mean, everything is better cooked on the grill! But especially these.

When I haven’t been able to get my own fingerlings on some of those special fingerlings, I’ve settled for baby potatoes. Still delicious! I’ve been enjoying grilled potatoes straight-up, or maybe with a scattering of fresh rosemary. But to really make them sing, I decided it was time to take it a bit further. A sauce was in order.

Specifically, mojo, baby.

With its cilantro, serrano pepper, and lime juice, this mojo verde sauce is so fresh and kicky. It’s the perfect complement to springy baby potatoes.

We love these Grilled Baby Potatoes with Mojo Verde Sauce as a side, but frankly, I’ve enjoyed them as a main dish too. Hearty city!

So go green!

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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.  

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

For the potatoes:

• 1 1/2 pounds fingerling potatoes or baby potatoes scrubbed
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the mojo verde:

• 2 cups fresh cilantro leaves + a few more leaves for garnish
• 3 tablespoons olive oil
• 2 tablespoons freshly-squeezed lime juice
• 1 serrano pepper seeded and roughly minced
• 2 large cloves garlic roughly minced
• 1 tablespoon red wine vinegar
• 1/8 teaspoon kosher salt + more to taste
• 1/4 teaspoon granulated sugar or honey if not vegan, optional

Instructions

• 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.
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