Rich, smoky potatoes pair deliciously with a bright, herbaceous chimichurri, making these sweet fingerlings a must-try side dish this summer. To streamline dinner, boil the potatoes ahead of time (just be sure to not cook them too long, just until tender) and then finish them on the grill alongside your protein of choice.
How to Make It
Place potatoes in a large saucepan; cover with water by 2 inches. Bring to a boil over high; reduce heat to medium, and simmer until just tender, about 10 minutes. Drain in a colander; rinse under running water to cool. Halve lengthwise.
Heat a grill pan over high. Coat with cooking spray. Place potatoes, cut side down, on pan. Grill until potatoes are lightly charred, 2 to 3 minutes per side. Transfer to a large bowl.
Combine parsley, oil, vinegar, shallots, oregano, crushed red pepper, and 1/4 teaspoon of the salt in a small bowl. Add to potatoes, and toss to coat. Sprinkle potatoes with remaining salt.
Alternative Step 2 (Grilling): Preheat grill to high (450°F to 500°F). Coat grate with cooking spray. Place potatoes, cut side down, on oiled grates; grill, uncovered, until lightly charred, 2 to 3 minutes per side. Transfer to a large bowl.