Potatoes truly are the best part of a balanced meal, especially when they’re not fried. They are also a fantastic and versatile snack. Sweet potatoes are often considered a different kind of spud because of their more sugary flavor, but today’s recipe will showcase once more how well they pair with complex flavor profiles—and how we do like sweet and salty foods.


Today, we’re sharing one of our favorite sweet potato snack recipes: grilled sweet potatoes with cilantro chimichurri. The fresh scent and palate of cilantro, parsley, jalapeno peppers, and lime make this dish an excellent companion under the summer sun. You can choose to swap sweet potatoes for your favorite kind of salty potato for a zestier and more savoury touch.


Fire up the grill! Preheat to medium-high.

Ingredients
The Potatoes

2 sweet potatoes, preferably large

Olive oil, salt, and fresh ground black pepper


The Chimichurri (makes 1 cup)

½ cup of packed flat-leaf parsley

½ cup of packed cilantro leaves

1 jalapeno (remove the seeds and finely chop)

1 clove of garlic

1 green onion

¼ cup red wine vinegar

1 lime

⅓ cup of olive oil

Salt and fresh ground pepper to taste


Steps
1. Boil the potatoes. As usual, boil until you can pierce it with a fork without too much resistance.


2. Bring all the ingredients in the chimichurri list together in a blender, food processor, or in a mortar dish and purée until it’s smooth or at your preferred chimichurri consistency. Set aside in a small bowl when you’re comfortable with the seasoning.


3. Oil the grill’s grates and cut the potatoes into slices. Place the slices onto the grill and cook for about 2 minutes on each side or until they are slightly charred on the edges.


Serve the grilled potatoes and dress them with some chimichurri. Keep the remaining chimichurri nearby for everyone to enjoy!