24 small red potatoes, halved 2 tablespoons olive oil 1 teaspoon kosher salt For the sauce: 4 cups lightly packed chopped curly parsley (1 to 2 bunches) 2 cups fresh basil (or blend of fresh herbs) 3 to 5 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon red pepper flakes 2 tablespoons minced shallot or onion 3/4 cup olive oil 1/4 cup lemon juice Heat a gas or charcoal grill and set for indirect medium heat grilling. Alternatively, heat the oven to 350 degrees. Place the potatoes in a large bowl or large zip-close plastic bag.