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.
- 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
Make the Aji VerdeTo 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 PotatoesScrub the potatoes and slice lengthwise into eight wedges. Toss the potatoes with the avocado oil and salt and pepper.
Grill the PotatoesHeat 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 DipServe the potato wedges hot with aji verde sauce to dip!