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
-
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
- 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!
