Grilled Potato Wedges with Aji Verde Dip

recipe

Crispy and soft, these potato wedges with dip are perfect for a day of summer grilling. Aji verde is a Peruvian green sauce made with herbs and fresh aromatics like garlic and jalapenos. It’s super easy to prep ahead of time to go along with crispy grilled potato wedges.

Ingredients

  • Time

    30 m

  • 6 servings

  • Cals

    cals

Ingredients
  • 2 lbs russet potatoes
  • 2 tbsp Napa Valley Naturals Avocado Oil
  • ½ tsp salt
  • ½ tsp balck pepper
Aji verde
  • ½ cup Woodstock Organic Mayonnaise
  • ½ bunch parsley
  • ½ bunch cilantro
  • 2 jalapenos, roughly chopped
  • 1 lime, juiced
  • 2 cloves garlic, roughly chopped
  • 2 green onions, chopped
  • ¼ tsp salt
  • Optional: 1 tsp aji amarillo paste

Directions

  • Make the Aji Verde

    To make the aji verde, add all ingredients for the sauce to a blender or food processor. Blend until well combined and smooth, stopping to scrape down the food processor, about 30 seconds.
  • Prepare the Potatoes

    Scrub the potatoes and slice lengthwise into eight wedges. Toss the potatoes with the avocado oil and salt and pepper.
  • Grill the Potatoes

    Heat grill to medium heat, about 400 degrees Fahrenheit. When the grill is hot, place the oiled potatoes on the grill. Cook turning the wedges every 3-4 minutes, until golden brown and fork tender, about 10-12 minutes total.
  • Serve with Dip

    Serve the potato wedges hot with aji verde sauce to dip!

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