Potato SidesLatin AmericanEasy

Papas Asadas a la Parrilla (Grilled Potatoes with Cilantro-Lime Mojo)

Name: Papas Asadas a la Parrilla (Grilled Potatoes with Cilantro-Lime Mojo)
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 lbs (900 g) medium Yukon Gold or red waxy potatoes, washed, cut into 2-inch (5 cm) chunks or halves; 3 tbsp (45 ml) extra-virgin olive oil, divided, for coating potatoes before grilling; to taste kosher salt; to taste freshly ground black pepper; 1 cup lightly packed (25 g) fresh cilantro leaves, roughly chopped; 4 cloves (20 g) garlic cloves, minced; 1 lime (60 g) fresh lime, zested (about 1 tbsp / 6g) and juiced (about 3 tbsp / 45 ml); 6 tbsp (90 ml) extra-virgin olive oil; to taste kosher salt; ¼ tsp (½ g) ground cumin (optional); pinch red pepper flakes (optional)

From the MyKitchenBank Kitchen

Waxy potatoes parboiled until just tender, then grilled over medium-high heat until their surfaces char and caramelize. Finished with a bright mojo—fresh cilantro, garlic, lime juice, and olive oil whisked together—that clings to every crispy edge. A vibrant Latin American side dish ready in about an hour, with minimal active time.

Prep: 15 min
Cook: 27 min
Wait: 8 min
Total: 50 min
Makes: 4 servings (about 2 cups per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

2 lbs (900 g) medium Yukon Gold or red waxy potatoes, washed, cut into 2-inch (5 cm) chunks or halves
3 tbsp (45 ml) extra-virgin olive oil, divided, for coating potatoes before grilling
to taste kosher salt
to taste freshly ground black pepper
For the mojo
1 cup lightly packed (25 g) fresh cilantro leaves, roughly chopped
4 cloves (20 g) garlic cloves, minced
1 lime (60 g) fresh lime, zested (about 1 tbsp / 6g) and juiced (about 3 tbsp / 45 ml)
6 tbsp (90 ml) extra-virgin olive oil
to taste kosher salt
¼ tsp (0.5 g) ground cumin (optional)
pinch red pepper flakes (optional)

Equipment (7)

Grill (charcoal, gas, or grill pan)
Large pot for boiling
Colander
Cutting board and sharp knife
Small bowl or jar for whisking mojo
Long-handled tongs for turning potatoes on grill
Optional: wooden skewers (soaked 30 minutes) or grill basket

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F / 200°C) for at least 10 minutes
Wash and dry the potatoes thoroughly
Gather fresh cilantro, lime, and garlic—the fresher, the better the mojo will taste

1
Parboil the potatoes
- Place the cut potatoes in a large pot and cover with cold salted water by about 1 inch (2.5 cm).
- Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes.
- The potatoes should be just tender when pierced with a fork but still hold their shape—they will finish cooking on the grill.
- Drain in a colander and set aside.
+ Show details− Hide details
Ready when: A fork pierces the center with slight resistance; potatoes hold their shape
Tip: Do not fully cook them—undercooked is better than overcooked. They'll firm up as they cool and cook through on the grill.
2
Cool and pat dry
- Spread the drained potatoes on a clean kitchen towel or paper towels and let cool for about 5 minutes.
- Once cool enough to handle, pat them dry thoroughly with the towel.
- Dry potatoes will char better on the grill and won't steam.
+ Show details− Hide details
Ready when: Potatoes are cool to touch and no longer steaming; surfaces are dry
Tip: Do not skip this step—moisture on the surface prevents browning and caramelization on the grill.
3
Season and oil potatoes
- Place the cooled potatoes in a large bowl.
- Drizzle with 3 tablespoons (45 ml) olive oil and toss well to coat evenly.
- Season generously with kosher salt and freshly ground black pepper.
- Make sure every piece is well coated.
+ Show details− Hide details
Ready when: All potatoes are glistening and evenly coated with oil and seasoning
Tip: Don't be shy with salt and oil—they help create the caramelized crust on the grill.
4
Grill the potatoesOven 400°F / 205°C
- Arrange the oiled potatoes cut-side down on the preheated grill grate (at medium-high heat, about 400°F / 200°C).
- Grill undisturbed for 5–6 minutes until deep golden-brown grill marks form and the cut surface is caramelized.
- Using tongs, flip each piece and grill for another 5–6 minutes on the other side.
- Continue turning occasionally so all sides develop a charred, golden crust, for a total grill time of 12–15 minutes.
- The potatoes are done when they're very tender when pierced with a fork and have a crispy, caramelized exterior.
+ Show details− Hide details
Ready when: Potatoes are golden-brown and charred on all sides; a fork easily pierces the center and meets no resistance
Tip: Don't move them too early or too often—let them sit on the grill for 5–6 minutes each side to develop the crust. If using a grill basket, give it a good shake every few minutes for even browning.
5
Make the mojo
- While the potatoes finish grilling, make the mojo.
- Combine the minced garlic, cilantro, lime zest, and lime juice in a small bowl or jar.
- Whisk in the 6 tablespoons (90 ml) olive oil until the mojo emulsifies slightly and becomes creamy.
- Season with salt to taste.
- If using, add the cumin and a small pinch of red pepper flakes.
- Taste and adjust lime juice or salt as needed.
- The mojo should be vibrant, fresh, and cling to the potatoes.
+ Show details− Hide details
Ready when: Mojo is creamy and well blended, with no streaks of oil; it smells bright and aromatic
Tip: Make the mojo while the potatoes grill so it's ready to dress them hot—the warmth helps it infuse the potatoes better.
6
Finish and serve
- Transfer the hot grilled potatoes to a serving bowl or platter.
- Drizzle the cilantro-lime mojo over the potatoes and toss gently to coat.
- Taste and add more salt or lime juice if needed.
- Serve immediately while the potatoes are still warm so the mojo clings to them.
+ Show details− Hide details
Ready when: Potatoes are evenly coated in green mojo; cilantro flecks and garlic are visible throughout
Tip: The mojo is best served on warm potatoes, so time this step to finish grilling just as the mojo is ready.

Good to know

Tips

For the crispiest crust, make sure the grill is truly hot (about 400°F / 200°C) and the potatoes are completely dry before they hit the grate. A little char is good—it's flavor.
If your grill runs hot or you're using charcoal, you may need to move the potatoes to a cooler zone partway through to prevent the outside from burning before the inside is tender.
Make a big batch of mojo—any leftover is delicious drizzled over grilled fish, chicken, corn, or simple white rice.
For a shortcut, grill the potatoes right from raw (no parboil), but increase grill time to 20–25 minutes over medium heat, turning frequently, to ensure the centers cook before the outsides burn.

Make ahead

Potatoes can be parboiled up to 8 hours ahead, cooled, and stored in the refrigerator in a sealed container. Bring them to room temperature before grilling. The mojo can be made up to 4 hours ahead and stored in a jar in the refrigerator; let it sit at room temperature for 15 minutes before serving so the oil is not too thick.

Storage & reheating

Best served immediately. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a 300°F (150°C) oven for 10–12 minutes until warmed through, or serve at room temperature with a fresh drizzle of mojo. The mojo will separate slightly on storage but will re-emulsify if whisked briefly before serving. Do not freeze.

Substitutions

medium Yukon Gold or red waxy potatoes → Baby Yukon Gold or small red potatoes, left whole or halved. Smaller potatoes will cook faster; reduce parboil time to 7–8 minutes and grill time to 10–12 minutes. Watch carefully so they don't overcook.
fresh cilantro leaves → Fresh flat-leaf (Italian) parsley or a mix of parsley and cilantro. Cilantro is traditional, but parsley works if cilantro is unavailable or if you dislike its taste. Use the same amount.
fresh lime → Fresh lemon instead of lime. Lemon gives a slightly different but equally bright flavor. Use the same amount of zest and juice.
extra-virgin olive oil → Avocado oil or vegetable oil. Any neutral oil with a high smoke point works for the grill coating. Olive oil is preferred for flavor, but these oils are good if needed.