Tender potatoes grilled until golden and tossed with a spicy cilantro-serrano pepper sauce. Such a fun side dish for spring and summer.
For the potatoes:
1 1/2poundsfingerling potatoes or baby potatoesscrubbed
1/4teaspoonfreshly ground black pepper
For the mojo verde:
2cupsfresh cilantro leaves + a few more leaves for garnish
2tablespoonsfreshly-squeezed lime juice
1serrano pepperseeded and roughly minced
2large cloves garlicroughly minced
1tablespoonred wine vinegar
1/8teaspoonkosher salt + more to taste
1/4teaspoongranulated sugar or honeyif 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.