I’ve always loved green. I don’t think I’ve ever had another favorite color. Green makes me happy. So naturally, if food has some element of green, it pleases me. I mean, food pleases me in general, but moreso than usual when my favorite color is involved. Bonus: green food is, generally, healthy!
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!
Grilled Baby Potatoes with Mojo Verde Sauce
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)
- 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.