Grilled Potatoes W Smoked Paprika Mayo Dressing Argentina
Fire up your grill for this irresistible Argentine-inspired dish: Grilled Potatoes with Smoked Paprika Mayo Dressing. Tender baby potatoes are first boiled to perfection, then grilled to achieve a smoky char and crispy edges. Tossed with aromatic garlic, paprika, and olive oil, these potatoes pack flavor in every bite. The real star, though, is the creamy smoked paprika mayo dressing—made with tangy lemon juice and fresh parsley—that's either drizzled on top or served as a savory dip. Perfect as a crowd-pleasing side or a standout appetizer, this recipe is ready in under 45 minutes and layered with vibrant smoky, creamy, and subtly zesty flavors. Garnish with a sprinkle of fresh parsley or chili flakes for that final pop and elevate your next cookout or dinner table!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika (regular or smoked)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Mayonnaise
- 1 teaspoon Smoked paprika
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh parsley
- Optional garnish: Extra parsley or chili flakes
Instructions
Wash and clean potatoes thoroughly. If the potatoes are larger, cut them in half to create uniform pieces for even cooking.
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 10 minutes, or until just fork-tender but not falling apart. Drain and let cool slightly.
Preheat your grill or grill pan to medium-high heat.
In a large mixing bowl, toss the boiled potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
Place potatoes on the preheated grill and cook for 3–5 minutes per side, or until charred and crispy. Use tongs to flip the potatoes as needed.
While the potatoes are grilling, make the smoked paprika mayo dressing: In a small bowl, combine mayonnaise, smoked paprika, lemon juice, and finely chopped parsley. Mix well and adjust seasoning to taste with additional salt or lemon juice if needed.
Once the potatoes are grilled to perfection, transfer them to a serving platter.
Drizzle the smoked paprika mayo dressing over the warm grilled potatoes, or serve it on the side as a dip for added versatility.
Garnish with fresh parsley and optional chili flakes for an extra pop of flavor and color.
Serve immediately and enjoy the smoky, creamy, and tangy goodness of this Argentine-inspired dish.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.4 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
