Grilled Chimichurri Potatoes. As if the grilled sweet potatoes weren't delicious enough with their caramelization and charred edges, I decided to make cilantro chimichurri to drizzle/dip them in. It's fresh, bright flavor goes perfect with. Grilled potatoes complete the dish as a perfect compliment!
These potatoes are a great side dish all year round.
They stand up to grilled and roasted meats very well.
Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.
You can cook Grilled Chimichurri Potatoes using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Grilled Chimichurri Potatoes
- You need 2 pounds of baby red potatoes, cut in half and boiled until tender.
- It's of In chicken broth.
- It's 1/2 cup of chimichurri sauce, I used my recipe in my profile.
- Prepare 3 tablespoons of melted butter.
Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper. Transfer the potatoes to a platter. Potatoes roasted to perfection and topped with a fresh parsley, cilantro, and garlic sauce to make the most delectable side dish for your table.
Grilled Chimichurri Potatoes step by step
- Combine chimihurri sauce and butter in a large bowl, add hot potatoes and gently coat potatoes. Cover and marinate at least 30 mins or refrigerate for up to 2 days.
- Tread on skewers and gri;; over direct heat until browned.
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The filet, potatoes, peppers and onions don't need much more than the salt and pepper. Combined with the smoky flavor of the grill and the rosemary chimichurri that we drizzle on top, these end up. While the potatoes are roasting I make the chimichurri. The Roasted Sweet potatoes, some beans, crunchy veggies, Refreshing Chimichurri and vegan cheese is a perfect grilled combination in a quesadilla or sandwich. Serve the potatoes topped with chimichurri and desired garnishes.