Grilled Potato Wedges with Aji Verde Dip
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
Ingredients List:
- 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
Preparation
- Make the Aji Verde Place all ingredients designated for the aji verde sauce into a blender or food processor. Blend on high speed until the mixture is smooth and well combined, approximately 30 seconds. Pause as needed to scrape down the sides of the container to ensure even processing. Transfer the sauce to a serving bowl and set aside.
- Prepare the Potatoes Thoroughly scrub the potatoes under running water to remove any dirt. Slice each potato lengthwise into eight equal wedges. In a large bowl, toss the wedges with the avocado oil, salt, and pepper until evenly coated.
- Grill the Potatoes Preheat the grill to medium heat, approximately 400°F. Once the grill is hot, arrange the oiled potato wedges directly on the grates. Grill, turning the wedges every 3–4 minutes to promote even cooking and browning, until they are golden brown on the exterior and fork-tender throughout, approximately 10–12 minutes total.
- Serve with Dip Transfer the grilled potato wedges to a serving platter while still hot. Accompany them with the prepared aji verde sauce for dipping.