Grilled Anticucho Potatoes with Chimichurri Sauce

Tender, marinated Peruvian potatoes grilled to perfection and brushed with a vibrant chimichurri sauce. A delicious and flavorful side dish or appetizer inspired by Peruvian Anticuchos.

Prep Time

20 minutes

Total Time

45 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.32/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Ingredients

Servings

1.5lbsPeruvian Potatoes (e.g., purple, yellow, or a mix)(Small to medium size, halved or quartered if large)

2tablespoonsAji Panca Paste(Can substitute with smoked paprika and a pinch of cayenne pepper for heat)

£1.20

3clovesGarlic(Minced)

£0.30

2tablespoonsRed Wine Vinegar

£0.25

3tablespoonsOlive Oil

£0.50

1teaspoonCumin(Ground)

£0.10

1teaspoonDried Oregano

£0.15

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Or to taste)

£0.10

0.5cupFresh Parsley(Finely chopped)

£0.60

0.3cupFresh Cilantro(Finely chopped)

£0.45

0.3cupRed Onion(Finely chopped)

£0.20

2tablespoonsRed Wine Vinegar(For chimichurri)

£0.25

0.3cupOlive Oil(For chimichurri)

£0.50

0.5teaspoonDried Oregano(For chimichurri)

£0.15

0.3teaspoonRed Pepper Flakes(Optional, for chimichurri. Add more or less depending on spice preference)

£0.05

2clovesGarlic(Minced, for Chimichurri)

£0.30

0.3teaspoonSalt(For chimichurri or to taste)

£0.05

0.3teaspoonBlack Pepper(For chimichurri or to taste)

£0.10

Total Cost

£5.30

£1.32 per serving

Instructions

1.
**Prepare the Potatoes:** Boil the potatoes in salted water until slightly tender, about 10-12 minutes. Drain well and let cool slightly.
2.
**Make the Marinade:** In a large bowl, whisk together Aji Panca paste, minced garlic, red wine vinegar, olive oil, cumin, oregano, salt, and pepper.
3.
**Marinate the Potatoes:** Add the slightly cooled potatoes to the marinade and toss to coat thoroughly. Let marinate for at least 15 minutes (or up to several hours in the refrigerator).
4.
**Prepare the Chimichurri:** While the potatoes marinate, prepare the chimichurri sauce. In a medium bowl, combine finely chopped parsley, cilantro, red onion, red wine vinegar, olive oil, dried oregano, red pepper flakes (if using), minced garlic, salt, and pepper. Stir well to combine and let it sit for at least 15 minutes to allow the flavors to meld.
5.
**Thread the Skewers:** Thread the marinated potatoes onto skewers, leaving a small space between each piece.
6.
**Grill the Potatoes:** Preheat your grill to medium heat. Grill the potato skewers for about 10-12 minutes, turning occasionally, until they are nicely charred and tender.
7.
**Serve:** Remove the skewers from the grill and brush generously with the prepared chimichurri sauce. Serve immediately as a side dish or appetizer.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (275g)

365 kcal / 1527 kJ

Carbs

34g

13% of RDA

Fat

24g

34% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

590 mg

26% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning.

For a smoky flavor, consider using charcoal grill or adding wood chips to your gas grill.

Adjust the amount of red pepper flakes in the chimichurri sauce to your preference for spice.

If you don't have access to Peruvian potatoes, you can use other small waxy potatoes like fingerling or baby potatoes.

The chimichurri can be made a day in advance. Its flavor improves as it sits.

Cooking Equipment

Grill

Skewers (metal or wooden, soaked in water if wooden)

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning.

For a smoky flavor, consider using charcoal grill or adding wood chips to your gas grill.

Adjust the amount of red pepper flakes in the chimichurri sauce to your preference for spice.

If you don't have access to Peruvian potatoes, you can use other small waxy potatoes like fingerling or baby potatoes.

The chimichurri can be made a day in advance. Its flavor improves as it sits.

Grilled Anticucho Potatoes with Chimichurri Sauce

Ingredients

Instructions