Grilled Young Potatoes and Asparagus with Mint and Parsley Chimichurri Sauce - photo 1
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Grilled Young Potatoes and Asparagus with Mint and Parsley Chimichurri Sauce

Pikantne Additions Grilling Vegetarian Dishes 60 min Easy 11 wyświetleń ~30.48 PLN - (0)
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Description

This dish is the essence of summer captured on a plate. The combination of the smoky aroma of grilled young potatoes with the delicate, slightly crunchy texture of asparagus creates the perfect base for the true star of this recipe – a refreshing chimichurri sauce with a Polish twist. We enriched the traditional Argentine sauce made with parsley and oregano with fresh mint, which adds an unexpected lightness and freshness. Garlic, wine vinegar, and chili flakes give it a bold, spicy character. The dish looks incredibly appetizing thanks to the contrast of colors: the green of the asparagus and herbs, the golden brown of the potatoes, and optionally the white of feta cheese. It is the perfect side for grilled meats and fish, but it can also successfully serve as a standalone light vegetarian dish. This recipe proves that grilled vegetables don’t have to be boring!

Ingredients (11)

Servings:
4
  • Młode ziemniaki 800 g
  • Green asparagus 1 pęczek
  • Extra virgin olive oil 0.6 łyżka
  • Fresh mint 0.5 pęczek
  • Garlic 3 ząbki
  • Red wine vinegar 45 ml
  • Sea salt 8 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Feta cheese 100 g
💰 Szacowany koszt dania: ~30.48 PLN (7.62 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Thoroughly scrub the young potatoes under running water using a vegetable brush. Do not peel them - the skin will be delicious and crispy after grilling. Cut larger potatoes in half or quarters so that they are all similar in size. Place the potatoes in a large pot, cover them with cold water so that they are completely submerged. Add a generous pinch of salt (about 1 teaspoon). Bring to a boil and cook for about 10-15 minutes. The potatoes should be slightly soft (al dente) - check by inserting a fork. It should go in with slight resistance. Drain them well in a colander and let them sit for a few minutes to steam off.

Ingredients: Młode ziemniaki, Sea salt
Use a large pot so the potatoes cook evenly. Do not overcook the potatoes, as they will fall apart on the grill. They need to remain firm. Allowing the water to evaporate after draining is crucial for them to brown well on the grill.
2

Prepare the asparagus. Wash them under cold water. Then, snap off the woody ends. The easiest way is to hold each asparagus with both hands – one at the base, the other in the middle – and gently bend it. The asparagus will break at the right spot, separating the tough, fibrous part from the tender and edible one. Discard the woody ends.

Ingredients: Green asparagus
The technique of snapping asparagus is reliable and much better than cutting with a knife, as it allows you to perfectly feel where the tough part ends. If the asparagus is very thick, you can additionally peel the lower part with a vegetable peeler.
3

In a large bowl, place the parboiled, slightly cooled potatoes and the prepared asparagus. Drizzle the vegetables with about 2-3 tablespoons of olive oil (approx. 30-45 ml), sprinkle with salt and freshly ground black pepper. Gently but thoroughly mix everything with your hands or a large spoon, ensuring that each vegetable is evenly coated with a thin layer of oil and seasoning. This will help achieve a crispy crust and prevent sticking to the grill.

Ingredients: Młode ziemniaki, Green asparagus, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
Use a really large bowl to have the freedom to mix without the risk of the vegetables falling out. Mixing by hand is the most effective, as it allows you to thoroughly massage the oil into every nook of the potatoes.

Chimichurri Sauce

4

Prepare the herbs for the sauce. Wash a bunch of parsley and mint sprigs under cold water, then dry them very thoroughly. You can use a salad spinner or gently dry them with a paper towel. This is a very important step, as water would thin out the sauce. Tear the mint leaves from the stems. For the parsley, cut off the thickest stems – the thinner and more delicate ones can stay.

Ingredients: Parsley, Fresh mint
Thoroughly drying the herbs is crucial for the consistency and longevity of the sauce. Wet herbs will cause the sauce to spoil faster and become watery. Use only the leaves, as the stems can be bitter and fibrous.
5

Finely chop the herbs and peeled garlic cloves. Use a sharp chef's knife. First, roughly chop everything, then gather it into a pile and continue chopping with a rocking motion of the knife until you achieve a very fine but still visible texture. Alternatively, you can place all the sauce ingredients (herbs, garlic, oil, vinegar, chili) in a food processor or blender and pulse to mix. Be careful not to blend into a smooth paste – the sauce should have discernible pieces of herbs.

Ingredients: Parsley, Fresh mint, Garlic
Hand chopping gives the best, authentic texture to chimichurri sauce. If you're using a blender, a few short pulses will suffice. Blending for too long can cause the herbs to release too much chlorophyll, making the sauce bitter.
6

Transfer the chopped herbs and garlic to a medium-sized bowl or jar. Add the remaining olive oil (about 75 ml), red wine vinegar, and optionally a pinch of chili flakes. Season with salt and pepper to taste. Mix everything thoroughly with a fork or a small whisk until the ingredients are combined. Let the sauce sit for at least 15 minutes to allow the flavors to meld.

Ingredients: Extra virgin olive oil, Red wine vinegar, Chili flakes, Sea salt, Pieprz czarny świeżo mielony
Use a jar with a lid – you can simply close the jar and shake it vigorously to emulsify the sauce. Taste the sauce before serving and season with salt, pepper, or vinegar if needed.

Grilling and serving

7

Preheat the grill to medium-high heat (about 200-220°C). If you are using a charcoal grill, wait until the coals are covered with gray ash. Regardless of the type of grill, make sure the grate is clean. You can scrub it with a wire brush and then wipe it down with a paper towel soaked in a little oil to prevent the vegetables from sticking.

A clean and oiled grill grate is essential for successful grilling. It prevents food from sticking and ensures beautiful grill marks. Too high a temperature will burn the vegetables on the outside before they are cooked on the inside, so keep an eye on the heat.
8

Place the marinated potatoes and asparagus directly on the preheated grill. It's best to lay the asparagus across the grill bars to prevent them from falling through. Grill the potatoes for about 10-15 minutes, turning them every few minutes until they are hot in the center and have clear, dark grill marks. The asparagus needs less time, about 5-7 minutes. Turn them halfway through grilling. They should be lightly charred but still tender and crisp.

Ingredients: Młode ziemniaki, Green asparagus
Use tongs to turn the vegetables to avoid burning yourself. You can use a special grilling tray for vegetables if you're worried they might fall through the grill. Don't walk away from the grill – vegetables, especially asparagus, can burn quickly.
9

When the vegetables are ready, remove them from the grill using tongs and transfer them to a large platter or a wide bowl. Immediately, while they are still hot, generously drizzle them with the chimichurri sauce you prepared earlier. Gently toss to coat all the vegetables with the sauce.

Pouring the sauce over the vegetables while they are still hot helps them absorb its aroma better. Don't pour all the sauce at once – start with half, mix, and add more if needed.
10

If you are using toppings, crumble the feta cheese with your fingers and sprinkle it over the vegetables. Additionally, you can sprinkle everything with coarsely chopped, previously toasted walnuts for extra crunch. Serve the dish immediately as a warm salad or as a side to grilled main courses.

Ingredients: Feta cheese
To toast the nuts, heat a dry skillet over medium heat and toast them for 3-4 minutes, stirring frequently, until they become fragrant. Be careful not to burn them. This will significantly enhance their flavor.

Fun Fact

💡

Chimichurri is a traditional Argentine sauce, an inseparable element of the local asado, or barbecue. Its name likely comes from the Basque word 'tximitxurri', meaning 'mixture'. Our version with mint is a Polish, summer variation on this classic, perfectly utilizing the herbs available in our gardens.

Best for

Grill z przyjaciółmi Letni obiad w ogrodzie Dodatek do dań mięsnych i rybnych Lekka wegetariańska kolacja

Tips

🍽️ Serving

Serve the dish on a large, flat platter to showcase the colors. It pairs wonderfully with grilled steak, chicken breast, pork neck, as well as with fish like salmon or trout. For vegetarians, it will be an excellent companion for grilled halloumi cheese or tofu. The remaining sauce can be served in a separate bowl.

🥡 Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It tastes best fresh, but it can also be eaten cold the next day as a salad. Chimichurri sauce can be prepared in advance and stored in a jar in the refrigerator for 3-4 days. Before using, it should be taken out earlier so that the oil regains its liquid consistency.

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