Peruvian Potato Mixed Grill
Bring a burst of vibrant Peruvian flavors to your table with the Peruvian Potato Mixed Grill! This colorful medley combines Yukon Gold, purple, and sweet potatoes, grilled to perfection alongside charred bell peppers and red onions. Infused with a smoky, spiced marinade featuring smoked paprika, cumin, and a touch of Aji Amarillo paste, each bite offers a delightful balance of earthy warmth and zesty heat. A fresh, herbaceous cilantro-parsley lime sauce elevates the dish with a tangy, aromatic finish. Perfect for summer barbecues or weeknight dinners, this gluten-free and plant-based recipe is as wholesome as it is visually stunning. Pair it with grilled proteins or enjoy it as a delicious standalone centerpiece!
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Recipe Information
Ingredients
- 4 large Yukon Gold Potatoes
- 4 medium Purple Potatoes
- 2 large Sweet Potatoes
- 3 large Bell Peppers (assorted colors)
- 1 large Red Onion
- 4 tablespoons Olive Oil
- 2 teaspoons Smoked Paprika
- 2 teaspoons Ground Cumin
- 1 teaspoon Garlic Powder
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Aji Amarillo Paste (Peruvian yellow chili paste)
- 0.5 cup Fresh Cilantro
- 0.25 cup Fresh Parsley
- 2 tablespoons Lime Juice
- 2 tablespoons Water
Instructions
Scrub and wash the Yukon Gold, purple, and sweet potatoes. Slice them into 1/2-inch thick rounds, keeping the skin on for texture and color.
Cut the bell peppers into large wedges and slice the red onion into thick rounds.
Preheat your grill to medium-high heat. If using a charcoal grill, prepare a two-zone grilling area: one side for direct heat and one side for indirect heat.
In a large mixing bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, salt, black pepper, and Aji Amarillo paste. Whisk the mixture together until emulsified.
Add the sliced potatoes, bell peppers, and onions to the bowl, tossing them thoroughly to coat them evenly with the spice mixture.
Arrange the vegetables on the grill. Start the potatoes over indirect heat and grill them for 20–25 minutes, flipping halfway through cooking. Place the peppers and onions on direct heat, grilling for 8–10 minutes, turning occasionally until they are charred and tender.
While the vegetables are grilling, prepare the herb sauce by blending fresh cilantro, parsley, lime juice, water, and a pinch of salt in a food processor or blender. Blend until smooth and adjust the seasoning if necessary.
Remove the grilled vegetables from the grill and arrange them on a large serving platter.
Drizzle the tangy herb sauce over the top of the grilled vegetables or serve it on the side as a dipping sauce.
Garnish with extra chopped cilantro if desired and serve immediately.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5159 mg | 224% | |
| Total Carbohydrate | 431.5 g | 157% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 55.9 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 9244 mg | 197% | |
*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.
