Grilled to smoky, tender perfection and tossed in a fresh herby chimichurri sauce, these grilled chimichurri red potatoes go well with any summer meal!
We’re hitting that time of year when it’s officially too hot to be in the kitchen. The grill is the place to be and those side dishes aren’t gonna grill themselves!
Lemme tell ya, if you’re looking for a break from cold salads on your cookout menu these potatoes are about to be your savior! Extra chimichurri on my plate, please.
Full disclosure: these potatoes do require a bit of par-cooking on the stovetop before grilling but you can do this way in advance in the morning when it’s cooler out and then throw them on the grill whenever you’re ready for dinner.
I also like to make up the chimichurri while the potatoes are boiling so once it comes time for grilling later it’ll only take about 10 minutes to pull the entire dish together.
These Chimichurri Potatoes feature…
- Smoky, tender grilled red potato wedges
- A tangy fresh herb chimichurri sauce
- Ready in minutes and vegetarian + vegan-friendly
Making the Chimichurri Potatoes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Shallot
- Garlic
- Red pepper flakes
- White wine vinegar
- Olive oil
- Basil
- Parsley
- Red potatoes
Choosing Your Potatoes
I prefer using red potatoes in this recipe because the waxy, firm texture holds up extremely well for grilling. You can also use russet or gold potatoes in this recipe but be aware that the texture/cooking time may be different.
To prep potatoes for cooking, scrub them clean, remove any blemishes, and cut into 2-inch wedges (usually quarters for a medium-sized potato).
Tips for Perfect Grilled Potatoes
- Make chimichurri first – have the chimichurri ready to go before you start cooking the potatoes. It stores well in refrigerator up to 6 days.
- Cut potatoes in uniform size – aim for a uniform size of 2 inches for the potato cubes so they cook evenly.
- Par-cook potatoes – cover potatoes in water, bring to a boil, and allow to simmer on medium-low 8-10 minutes until the potatoes are crisp-tender. The potatoes are done when a paring knife enters a potato with just a bit of resistance. Do not let the potatoes cook fully during this step as they will finish cooking on the grill.
- Shock potatoes – plunge the potatoes with ice water to fully stop the cooking process.
- Dry potatoes well – use paper towels to pat drained potatoes dry before grilling. Removing this excess moisture will help them crisp up on the grill.
- Preheat grill – heat your grill to 400F before adding the potatoes. This will ensure that the potatoes get a good sear.
- Toss potatoes in chimichurri after grilling – toss the warm potatoes in the chimichurri after grilling so all the herby flavors stay fresh.
Recipe Variations
Try these ideas for a different twist on these potatoes.
- Use different herbs – try swapping out the parsley and basil with fresh mint, dill, or cilantro.
- Add toppers – try topping potatoes with toasted walnuts, pine nuts, grated Parmesan, or feta cheese.
- Grill other vegetables alongside potatoes – try grilling zucchini or summer squash slabs, mushrooms, or sweet peppers.
Stovetop and Oven Instructions
Don’t have a grill? You can still make this recipe on the stovetop or in the oven instead.
Stovetop: working in batches, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat (or brush over a large cast iron grill pan) Once pan is hot, add par-cooked potatoes and sear 6-8 minutes, turning occasionally until potatoes are tender.
Oven: arrange par-cooked potatoes in a single layer on a large greased sheet pan. Roast potatoes at 400F 10-15 minutes until tender. Optionally, broil potatoes 1-2 minutes to crisp up the outside.
These potatoes are absolutely bursting with fresh herby flavors, yet have the perfect level of smokiness at the same time that’s just the ultimate combo.
Highly recommend pairing these beauts alongside all your grilled meats this summer! There’s no going wrong.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other grilled side dishes next!
Grilled Chimichurri Red Potatoes
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Ingredients
- 2 tablespoons minced shallot
- 2 medium cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/2 cup firmly-packed fresh basil, minced
- 1/4 cup firmly-packed fresh parsley, minced
- Salt and pepper to taste
- 3 lbs red potatoes, cut into 2-inch cubes
Instructions
- In a medium bowl, whisk shallot, garlic, red pepper flakes, and vinegar together. Slowly drizzle in 1/4 cup olive oil, whisking constantly until smooth. Mix in basil and parsley and season with salt and pepper to taste. Store chimichurri sauce in refrigerator until ready to use.
- Place potatoes in a medium pot, cover with water, and lightly salt. Bring potatoes to a simmer over medium-high heat, then reduce heat to medium-low and allow potatoes to simmer 8-10 minutes until potatoes are crisp-tender (a paring knife should go through potatoes with a bit of resistance).
- Drain potatoes and immediately plunge into a bowl of ice water to stop the cooking process. Once potatoes are cooled, drain well, arrange potatoes on a sheet pan, and pat dry.
- Toss potatoes with remaining 1 tablespoon olive oil and salt and pepper to taste until evenly coated. Grease the grill grates of an outdoor grill well and preheat to 400F OR prepare a large skillet to use indoors on stovetop by greasing well.
- Place potato cubes in a single layer on grill grates or work in batches to cook on stovetop. Turn potatoes occasionally until slightly charred and tender, about 6-8 minutes of cooking. Transfer to a large serving bowl.
- Drizzle chimichurri sauce over potatoes and toss to evenly coat. Season potatoes with additional salt and pepper to taste if needed and serve warm. Enjoy!
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