Grilled Potatoes

1. Stage

Place potatoes in a medium pot; season with 2 tablespoons salt. Cover with water and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender, 20 to 30 minutes, depending on size of potatoes.

2. Stage

Drain, return to pot, and toss over low heat to steam off extra moisture. Transfer to a cutting board and let cool slightly. Slice each potato lengthwise into 6 wedges.

3. Stage

Meanwhile, in a food processor, pulse basil, parsley, and garlic until finely chopped. Add vinegar, capers, 1/3 cup oil, and 1/4 teaspoon salt and pulse until combined. Transfer to a small bowl and refrigerate until ready to serve.

4. Stage

Prepare a grill for medium-high heat; preheat 5 minutes. Clean and oil grates. In a large bowl, toss potatoes with remaining 2 tablespoons oil and 1 1/2 teaspoons salt. Grill cut side down until well marked underneath, 2 to 3 minutes. Turn and cook until other side is well marked, about 2 minutes more.

5. Stage

Transfer potatoes to a platter. Top with herb sauce.