Grilled Red Potatoes with Chimichurri

Grilled to smoky, tender perfection and generously coated in a vibrant, fresh chimichurri sauce, these grilled red potatoes are the quintessential side dish for any summer gathering or weeknight meal.

As the temperatures rise and the sun shines brighter, many of us find ourselves yearning for delicious meals that don’t require hours spent over a hot stove. This is where the magic of outdoor grilling truly shines, transforming ordinary ingredients into extraordinary dishes with minimal effort indoors. Say goodbye to the sweltering kitchen and embrace the sizzle of the grill for all your favorite summer recipes, especially when it comes to crafting the perfect side dishes!

While cold salads are a staple for many summer cookouts, sometimes you crave something with a bit more substance, a dish that offers warmth, flavor, and a satisfying texture. These grilled chimichurri red potatoes are exactly that savior you’ve been searching for. They offer a delightful departure from the usual, bringing a burst of fresh, herby flavor combined with that irresistible smoky char that only grilling can provide. Prepare for everyone to ask for “extra chimichurri on my plate, please!”

It’s true that these exceptional potatoes involve a small preparatory step: a quick par-cooking on the stovetop before they hit the grill. However, this is a secret weapon for efficiency and allows for ultimate flexibility. You can easily tackle this step in the cooler morning hours, blanching the potatoes to tender-crisp perfection. Once cooled, they are ready to be stored until dinner time, streamlining your evening cooking and ensuring a quick finish when you’re ready to eat.

To further maximize your time and culinary enjoyment, we recommend whipping up the chimichurri sauce while your potatoes are par-boiling. This simple coordination means that by the time you’re ready to fire up the grill, both main components are prepped. The actual grilling process then becomes a swift and satisfying endeavor, taking only about 10 minutes to bring this entire flavorful dish together, leaving you more time to relax and enjoy the summer evening.

Why You’ll Love These Grilled Chimichurri Potatoes

These grilled red potatoes aren’t just a side dish; they’re a flavor experience designed for ease and enjoyment. They seamlessly blend vibrant, fresh flavors with the comforting essence of perfectly cooked potatoes.

• Smoky, Tender Grilled Red Potato Wedges: Experience potatoes that are beautifully charred on the outside, yielding a delicate smokiness, while remaining incredibly tender and fluffy on the inside. The grilling process enhances their natural sweetness and texture.
• A Tangy Fresh Herb Chimichurri Sauce: The star of the show, our chimichurri, is a lively, zesty, and incredibly aromatic sauce packed with fresh herbs like basil and parsley, balanced with garlic, shallots, and a hint of red pepper flakes for a subtle kick. This bright sauce cuts through the richness of the potatoes, creating a truly dynamic flavor profile.
• Ready in Minutes: Thanks to the strategic par-cooking and simultaneous chimichurri preparation, the final assembly and grilling only take a matter of minutes, making it ideal for busy weeknights or entertaining.
• Vegetarian + Vegan-Friendly: This naturally plant-based recipe is a fantastic option for everyone at your table, ensuring that dietary preferences are easily accommodated without sacrificing flavor or satisfaction. It’s a versatile dish that pairs well with any main course.

Crafting Your Grilled Chimichurri Red Potatoes

Preparing these grilled chimichurri red potatoes is a straightforward process that combines foundational cooking techniques with the satisfying art of grilling. Each step is designed to ensure maximum flavor and optimal texture, resulting in a dish that is both impressive and easy to execute. Follow along for a detailed guide to creating this summer favorite.

Essential Ingredients for Success

The beauty of this recipe lies in its reliance on fresh, high-quality ingredients that come together to create a symphony of flavors. Here’s what you’ll need to assemble this delightful dish:

• Shallot: Adds a delicate, sweet onion flavor that is milder than a regular onion, perfect for the chimichurri.
• Garlic: A foundational aromatic that provides depth and a pungent kick to the sauce.
• Red Pepper Flakes: Offers a subtle warmth and a touch of heat, enhancing the overall flavor without overpowering it.
• White Wine Vinegar: Provides the essential tang and acidity that brightens the chimichurri and balances its richness.
• Olive Oil: The base of the chimichurri, a good quality extra-virgin olive oil contributes to the sauce’s smooth texture and rich flavor. It’s also used for coating the potatoes before grilling, ensuring they crisp beautifully.
• Basil: Fresh basil brings a sweet, peppery, and slightly minty aroma, infusing the chimichurri with classic summer notes.
• Parsley: A key herb in traditional chimichurri, fresh parsley offers a clean, peppery, and slightly bitter flavor that complements the other ingredients perfectly.
• Red Potatoes: The ideal choice for their firm texture, which holds up wonderfully to par-cooking and grilling, resulting in tender interiors and crispy exteriors.
• Salt and Pepper: Essential seasonings to enhance all the natural flavors and bring them into perfect harmony.

Selecting the Perfect Potatoes

The type of potato you choose can significantly impact the final texture and cooking experience of this dish. For these grilled chimichurri potatoes, red potatoes are truly the star, and for good reason.

Red potatoes possess a waxy, firm texture and thin skin that makes them exceptionally well-suited for grilling. They maintain their shape beautifully during the par-cooking and grilling process, preventing them from becoming mushy, while still achieving a wonderfully tender interior. Their delicate flavor also allows the vibrant chimichurri to truly shine.

While red potatoes are highly recommended, you do have alternatives. Russet or gold potatoes can also be used, but be mindful that their textures and cooking times may differ. Russets are starchier and tend to become fluffier, while gold potatoes are a good all-rounder, offering a creamy texture. If using these, adjust your par-cooking time slightly and monitor them closely during grilling to achieve your desired tenderness.

Regardless of your choice, proper preparation is key. Begin by thoroughly scrubbing your potatoes clean under running water. Remove any eyes, sprouts, or blemishes. Then, cut the potatoes into uniform 2-inch wedges or cubes. For a medium-sized red potato, this typically means quartering it. Uniformity in size is crucial for even cooking, ensuring every piece is perfectly tender-crisp.

Expert Tips for Perfectly Grilled Chimichurri Potatoes

Achieving those coveted smoky, tender, and perfectly coated potatoes is simpler than you might think with these expert tips. Each step is designed to optimize flavor, texture, and efficiency, ensuring your grilled chimichurri red potatoes are nothing short of spectacular.

1. Prepare Chimichurri in Advance: This is a game-changer for workflow. Having your chimichurri ready before you even touch the potatoes ensures that as soon as the potatoes are grilled, they can be immediately tossed in the fresh sauce. This not only saves time but also allows the flavors of the chimichurri to meld beautifully. You can make the chimichurri up to 6 days ahead and store it in the refrigerator.
2. Uniform Potato Size is Crucial: To guarantee that every potato wedge cooks evenly, it’s vital to cut them into a consistent size, aiming for approximately 2-inch cubes or wedges. This prevents some pieces from being undercooked while others are overcooked or burnt. Precision here ensures a harmonious texture throughout the dish.
3. The Art of Par-Cooking Potatoes: This pre-cooking step is non-negotiable for tender grilled potatoes. Place your uniformly cut potatoes in a pot, cover them with cold water, and add a generous pinch of salt. Bring the water to a boil, then reduce the heat to medium-low and simmer for 8-10 minutes. The goal is “crisp-tender” – a paring knife should slide into a potato piece with slight resistance, indicating it’s cooked but not mushy. Remember, they will finish cooking on the grill, so don’t fully cook them at this stage.
4. Shocking the Potatoes for Optimal Texture: Once par-cooked, immediately drain the potatoes and plunge them into a bowl of ice water. This “shocking” process rapidly halts the cooking, preventing them from becoming overcooked and ensuring they retain their firm, waxy texture, which is ideal for grilling. This step contributes significantly to their final texture.
5. Thoroughly Dry the Potatoes: After shocking and draining, it’s imperative to pat the potatoes completely dry with paper towels. Excess moisture is the enemy of crispiness on the grill, as it creates steam rather than allowing a beautiful sear. Dry potatoes will develop a much better char and exterior crispness.
6. Preheat Your Grill to 400°F (200°C): A hot grill is essential for a good sear and efficient cooking. Preheat your grill to a consistent 400°F (200°C) before adding the potatoes. This high heat will quickly caramelize the exterior of the potatoes, locking in moisture and creating that desirable smoky flavor and attractive grill marks.
7. Toss in Chimichurri AFTER Grilling: Resist the urge to toss the potatoes in chimichurri before grilling. The fresh, vibrant flavors of the chimichurri are best preserved and enjoyed when added to the warm, freshly grilled potatoes. This ensures the herbs remain bright and fragrant, and their delicate oils aren’t cooked away, allowing them to truly awaken the taste buds.

Exciting Recipe Variations to Explore

While the classic grilled chimichurri red potatoes are undeniably delicious, this recipe offers a fantastic canvas for culinary creativity. Don’t hesitate to experiment with these ideas to introduce new flavors and textures, making the dish uniquely your own or perfectly suited to a specific meal theme.

• Experiment with Different Herbs: The chimichurri is versatile! While basil and parsley are traditional, try swapping them out or adding other fresh herbs to alter the flavor profile. Fresh mint can add a cool, refreshing note, dill brings a distinct aromatic freshness, and cilantro will give it a more Latin American twist, pairing beautifully with lime juice.
• Elevate with Creative Toppers: Once your potatoes are grilled and tossed in chimichurri, consider adding an extra layer of flavor and texture with some delightful toppers. Toasted walnuts or pine nuts provide a satisfying crunch and nutty depth. For a savory kick, sprinkle with grated Parmesan cheese or crumbled feta cheese – both offer a salty, tangy contrast to the fresh herbs.
• Grill Other Vegetables Alongside: Maximize your grill time by adding other complementary vegetables. Zucchini or summer squash sliced into planks, meaty mushroom caps, or colorful sweet bell peppers can be grilled alongside the potatoes. They can either be tossed in a little olive oil, salt, and pepper, or even some of the chimichurri sauce (if added post-grilling for fresh flavor), creating a complete and vibrant grilled vegetable medley.

Stovetop and Oven Instructions for Grilling Indoors

No outdoor grill? No problem! You don’t have to miss out on the incredible flavors of these chimichurri potatoes. This recipe is wonderfully adaptable and can be prepared using a stovetop or oven, ensuring that deliciousness is always within reach, regardless of your kitchen setup or the weather outside.

Stovetop Method: If you’re opting for an indoor grill-like experience, a large skillet or, ideally, a cast iron grill pan, will be your best friend. Heat 1 tablespoon of vegetable oil in your chosen pan over medium-high heat until it’s shimmering hot. Work in batches to avoid overcrowding the pan, which can steam rather than sear the potatoes. Add your par-cooked potatoes in a single layer and sear for 6-8 minutes, turning occasionally with tongs. You’re looking for that beautiful golden-brown char and tenderness. The high heat of a cast iron pan can mimic the grill’s intensity quite well, giving you those delicious crispy edges.

Oven Method: For a hands-off approach, the oven works wonderfully. Preheat your oven to 400°F (200°C). Arrange your par-cooked potatoes in a single layer on a large, greased sheet pan, ensuring they have plenty of space to crisp up (don’t overcrowd the pan, use two if necessary). Roast for 10-15 minutes, or until the potatoes are tender inside and golden brown on the outside. For an extra touch of crispiness, you can optionally broil them for 1-2 minutes at the very end. Keep a close eye on them under the broiler to prevent burning, as they can go from perfectly golden to burnt very quickly.

These grilled chimichurri red potatoes are truly a revelation. Each bite is an explosion of vibrant, fresh herby flavors from the chimichurri, perfectly complemented by the deep, earthy smokiness of the grilled potatoes. This combination creates an ultimate culinary experience that is both sophisticated and comforting, making it a standout dish at any meal. The tender interior and slightly crispy exterior of the potatoes, enveloped in that zesty sauce, are simply irresistible.

We highly recommend making these beautiful potatoes a staple at all your summer gatherings. They are incredibly versatile and pair flawlessly alongside a wide array of grilled meats – from juicy steaks and chicken to flaky fish. There’s simply no wrong way to serve them, and they are guaranteed to be a crowd-pleaser that guests will rave about long after the meal is over.

If you try this recipe, we’d love to hear from you! Please leave a comment and star rating below to share your experience. You can also capture a photo of your delicious creation and tag it on Instagram with @wholeandheavenlyoven or use the hashtag #wholeandheavenlyoven. Your feedback and photos inspire us!

Looking for more delicious grilled side dishes? Check out these other fantastic recipes:

• Grilled Zucchini and Peppers with Burrata and Chimichurri
• Grilled Peach Burrata Salad with Spicy Basil Vinaigrette
• Grilled Caprese Flatbread with Basil Chimichurri