Grilled Potatoes with Avocado Cream

Unbelievably crispy and irresistibly delicious, these grilled potatoes with avocado sauce are the ultimate comfort food. Imagine a crispy exterior giving way to a tender, fluffy inside. The secret? A brilliant two-step method where you first boil the potatoes to soften them and then roast them to perfection with herbs, garlic, mustard, and olive oil.

Potatoes are universally loved for a reason. Their starchy goodness is satisfying and versatile. Whether roasted, mashed, fried, boiled, or added to a curry, potatoes always hit the spot. Think of them as a blank canvas for culinary creativity, perfect as a main dish or an essential side.

Crispy grilled Potatoes with Avocado Sauce – Picture this: each little potato, golden and crispy, paired with a dollop of creamy avocado. Begin by boiling the potatoes briefly to soften them. Then, roast them with a medley of herbs, garlic, mustard, and olive oil until they are beautifully crispy. Serve these gems on a bed of creamy avocado, garnished with green onions, chilli flakes, fresh dill, and pickled onions. Whether as an appetiser or a side dish, these are the potatoes that will have everyone coming back for more!

Creamy Avocado Sauce

Sometimes, nothing beats a big bowl of roasted veggies with a great, creamy dressing. This dressing is beautifully crisp in flavour and rich in texture. It only needs one avocado to create an unbelievably creamy sauce. The smooth avocado mixed with dill, parsley, and a kick of Dijon mustard and jalapeño perfectly complements the crispy roasted potatoes, making them irresistible!

Even better, this sauce is packed with nutrients. The avocado provides healthy fats, protein, and fibre, while dill and parsley are great sources of antioxidants.

How to Make Crispy Grilled Potatoes:

Boil

First, we use baby potatoes to keep them bite-sized. Rinse the potatoes thoroughly, leaving their skins on. Bring a large pan of water to the boil. Add the potatoes and simmer for 5-7 minutes until they are slightly tender.

Drain the potatoes, rinse them under cold water, and let them sit for a few minutes until cool enough to handle. Preheat the oven to 220°C. Slice the potatoes in half vertically.

Prepare the Oil

Use a mortar and pestle or blender to combine the garlic, rosemary, parsley, dill, Dijon mustard, salt, pepper, and olive oil. Blend until the mixture is emulsified and well-mixed. Pour the mixture over the boiled potatoes and coat them evenly.

Marinate The Potatoes

Put the sliced potatoes in a large mixing bowl. Add the prepared herb oil and mix well until coated evenly.

TIP : Boil a big batch of potatoes at the start of the week. Store in the fridge for up to 4 days, cutting, tossing in oil, and grilling as needed. This takes a 45 minute recipe and makes it 15-20 minutes for weeknights. 

Grill

Place cut side down on the baking tray and bake in the pre heated oven for 15-20 minutes, or until tender.

Remove the potatoes from the oven. Mix well with spatula and return the pan to the oven for 8-10 minutes more, until golden and crispy.

To Serve

Drizzle over more of the herb oil, then season with pickled onions, chilli flakes, and dill leaves.

You can either swirl the creamy avocado dill sauce onto a big serving plate, then take the potatoes and arrange them over the sauce. Everything settles and kind of melts into each and it’s DELICIOUS. Or once your potatoes are done, assemble by drizzling on your sauce, herbs, pickled red onions and more sauce on the side to drizzle. Whether served as an appetiser or side dish, this is such a crowd-pleasing dish. These potatoes are great for making a weeknight a little more exciting. They’re also great for serving up at a gathering, and they don’t disappoint!

Helpful Tips and Tricks to make Crispy Grilled Potatoes with Creamy Avocado Sauce

• I’ve used extra virgin olive oil for this recipe, but another great oil option for grilling at high heat is avocado oil (it has a high smoke point!).
• Make sure you cut the potatoes vertically into even-sized pieces so they cook through at the same time.
• Wondering if the boiling step is really necessary? Yes, it is! Your grilled potatoes will turn out buttery soft in the middle if you take the time to boil them, resulting in the perfect texture (crispy on the outside, soft on the inside)! 
• Don’t over boil the potatoes, they will become mushy and not crisp when you bake them.

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Crispy Grilled Potatoes with Creamy Avocado Sauce

Serves: 6 Prep Time: 25 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

For the potatoes

• 600g baby potatoes (washed, par boiled and cut vertically)
• 3 cloves garlic, roughly chopped
• 1 tbsp rosemary, roughly chopped
• 1 tbsp parsley, roughly chopped
• 1 tbsp dill, roughly chopped 
• 1.5 tsp dijon mustard
• 2 tbsp extra virgin olive oil
• salt and pepper to taste

For the Creamy Avocado Sauce

• 1 avocado, peeled and cut into chunks
• ½ cup greek style yoghurt 
• ½ cup freshly parsley, roughly chopped
• ¼ cup dill leaves, roughly chopped
• 1 clove garlic, roughly chopped 
• 1 jalapeño, roughly chopped (optional)
• 1 tbsp lime juice
• 2 tsp dijon mustard
• 1 tsp sherry vinegar
• 1 tbsp extra virgin olive oil
• salt and pepper to taste
• 2-3 tbsp of water if the sauce is too thick

Topping

• pickled onions
• dill leaves
• chilli flakes

method

1. Bring a large pot of water to a boil. wash and scrub your potatoes and  add them to the pot and simmer for 5-7 minutes, until slightly tender. Drain potatoes, rinse under cold water and let them sit for a few minutes until they are cool enough to handle. Cut them vertically. 
2. To make the herb paste - In a blender, or mortar and pestle, add in your garlic, rosemary, dill, parsley, salt, pepper, dijon and olive oil. Blend until all combined, emulsified and mixed together. This helps really get the seasoning evenly on all the potatoes. 
3. Toss your paste and potatoes together until coating evenly.
4. Preheat the oven to 210°C .
5. Place the potatoes on a baking tray. Make sure they are spread apart and in even layers in the pan to allow even browning on all sides. Roast for 15-20 minutes, or until tender.
6. Remove the potatoes from the oven, mix and return the tray to the oven and cook for 8-10 minutes, or until fully cooked inside and crispy on the outside. 
7. While your potatoes are on the grill, make your sauce. In a blender, put the avocado, greek yogurt, dijon mustard, dill, parsley, jalapeño, lemon juice, garlic, vinegar, olive oil and salt and pepper. Blend until creamy. If desired, thin with a little water.
8. Once your potatoes are done, toss them with a tbsp of olive oil. Assemble by either drizzling on your sauce, herbs, pickled red onions and more sauce on the side to drizzle or swirl the avocado sauce onto a large serving plate, then arrange the potatoes over the sauce. Drizzle over the remaining herb oil and sprinkle everything with chili flakes, pickled onions and dill.  Eat warm. 

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