Grilled Potatoes with Smoked Paprika Mayo Dressing: An Argentine Barbecue Delight

The aroma of woodsmoke and sizzling potatoes always transports me back to a small parrilla in Buenos Aires. I remember the warmth of the grill, the friendly banter of the asador (grill master), and the simple, satisfying flavors of perfectly grilled potatoes bathed in a vibrant smoked paprika mayo. That memory, a tapestry of taste and experience, is what I aim to recreate with this recipe. It’s more than just potatoes; it’s a taste of Argentine barbecue culture, accessible right in your own backyard.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: 30-35 minutes
• Servings: 4-6
• Yield: Variable, depending on potato size
• Dietary Type: Vegetarian (can be made vegan with vegan mayonnaise)

Ingredients

• 4 large russet potatoes, cut into wedges and par-cooked
• Canola oil, for brushing
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup mayonnaise (use vegan mayonnaise for a vegan option)
• 2 tablespoons Dijon mustard
• 2 tablespoons sherry wine vinegar
• Juice of 2 grilled lemons (see instructions for grilling)
• ¼ cup extra-virgin olive oil, plus more for garnish
• 2 tablespoons smoked paprika
• Handful fresh flat leaf parsley, roughly chopped, for garnish

Equipment Needed

• Grill (charcoal or gas)
• Whisk
• Mixing bowl
• Tongs

Instructions

1. Preheat a charcoal or gas grill to high heat. If using charcoal, ensure the coals are evenly distributed for consistent heat. For gas grills, aim for a temperature of around 450-500°F (230-260°C).

2. Prepare the potatoes: While the grill is preheating, lightly brush the potato wedges with canola oil. Generously sprinkle with kosher salt and freshly ground black pepper.

3. Grill the lemons (optional, but highly recommended): Cut the lemons in half and place them cut-side down on the grill for 3-5 minutes, or until nicely charred. This caramelizes the sugars and adds a smoky depth to the lemon juice.

4. Grill the potatoes: Place the oiled and seasoned potato wedges directly on the hot grill grates. Grill until nicely charred and cooked through, approximately 2 to 3 minutes per side. Turn the wedges carefully using tongs to avoid breaking them. You’re aiming for a tender interior with slightly crispy, smoky edges.

5. Prepare the smoked paprika mayo dressing: While the potatoes are grilling, prepare the dressing. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, sherry wine vinegar, and the juice of the grilled lemons.

6. Emulsify the dressing: Gradually whisk in the extra-virgin olive oil until the dressing is smooth and emulsified. Season with salt and a generous amount of black pepper to taste. Don’t be afraid to be generous with the pepper – it balances the richness of the mayo.

7. Assemble and garnish: Once the potatoes are cooked through and nicely charred, remove them from the grill and transfer them to a serving platter. Immediately dust the potatoes generously with smoked paprika. The residual heat will help release the paprika’s aroma and flavor.

8. Drizzle and serve: Drizzle the smoked paprika mayo dressing generously over the warm potatoes. Scatter the chopped fresh flat leaf parsley over the top for a burst of freshness and color. Serve immediately.

Expert Tips & Tricks

• Par-cooking is key: Par-cooking the potatoes (boiling or steaming them for about 8-10 minutes before grilling) ensures they cook through on the grill without burning on the outside. You can par-cook them a day ahead and store them in the refrigerator for even faster preparation.
• Don’t overcrowd the grill: Grill the potatoes in batches if necessary to avoid overcrowding the grill. Overcrowding can lower the temperature and steam the potatoes instead of grilling them properly.
• Control the heat: If your grill is getting too hot, move the potatoes to a cooler area or reduce the heat slightly. You want a nice char, but not burnt potatoes.
• Grilled lemon juice alternative: If you don’t have a grill, you can use regular lemon juice, but consider adding a tiny pinch of smoked salt to the dressing to mimic the smoky flavor.
• Spice it up: Add a pinch of cayenne pepper to the smoked paprika mayo for a touch of heat.

Serving & Storage Suggestions

Serve the grilled potatoes immediately as a side dish to grilled meats, fish, or vegetables. They pair particularly well with grilled steak, chorizo, or chicken.

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. The smoked paprika mayo should also be stored separately in an airtight container in the refrigerator. Reheat the potatoes in a preheated oven at 350°F (175°C) until warmed through, or in a skillet over medium heat. Reheat the potatoes before adding the dressing for best results. I don’t recommend freezing the potatoes as it will affect their texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480 kcal	24%
Total Fat	20g	31%
Saturated Fat	3g	15%
Cholesterol	5mg	2%
Sodium	250mg	11%
Total Carbohydrate	72g	26%
Dietary Fiber	10g	36%
Sugars	5g	–
Protein	9g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Sweet Potato Variation: Substitute russet potatoes with sweet potatoes for a sweeter flavor.
• Different Herbs: Experiment with different fresh herbs in place of parsley, such as cilantro, chives, or dill.
• Vegan Option: Use vegan mayonnaise and ensure your Dijon mustard is also vegan.
• Spice Level: Adjust the amount of smoked paprika to your liking. You can also add a pinch of cayenne pepper for a spicier kick.
• Vinegar Variation: Try red wine vinegar or apple cider vinegar instead of sherry wine vinegar.
• Add Garlic: Roast a head of garlic and incorporate the cloves into the mayonnaise for even more flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: Yes, while russet potatoes are recommended, you can also use Yukon Gold or red potatoes. Adjust the cooking time as needed based on the potato type.

Q: Can I make the smoked paprika mayo ahead of time?
A: Absolutely! The smoked paprika mayo can be made up to 2 days in advance and stored in the refrigerator.

Q: What is par-cooking, and why is it necessary?
A: Par-cooking means partially cooking the potatoes before grilling. This ensures they cook through on the grill without burning on the outside.

Q: Can I grill the potatoes indoors if I don’t have a grill?
A: Yes, you can use a grill pan on your stovetop to achieve a similar effect. Or roast them in a preheated oven until tender and golden.

Q: What if I don’t have sherry wine vinegar?
A: You can substitute it with red wine vinegar or apple cider vinegar. The sherry wine vinegar adds a slightly nutty flavor, but the other options will work well too.

Final Thoughts

This Grilled Potatoes with Smoked Paprika Mayo Dressing recipe is a testament to the beauty of simple ingredients and bold flavors. It’s a dish that’s perfect for summer barbecues, weeknight dinners, or any occasion where you want to impress your guests with a taste of Argentine flair. Don’t be afraid to experiment with the variations and make it your own. I encourage you to fire up the grill, gather your loved ones, and create your own memories around this delicious and satisfying dish. Enjoy!