If you are craving a side dish that bursts with smoky, spicy, and fresh flavors, look no further than this Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe. It’s all about perfectly tender new potatoes kissed by the grill’s heat and topped with a vibrantly herbaceous, slightly fiery ajika sauce that brings a punch of character to every bite. Whether you’re hosting a summer barbecue or simply want to elevate an ordinary weeknight meal, this dish delivers an unforgettable combination of textures and tastes that will have everyone asking for seconds.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you; each element in this recipe plays a crucial role in creating layers of flavor, texture, and that irresistible green hue. The beauty lies in the simplicity and freshness of the ingredients, which come together effortlessly to make a spectacular dish.
- New potatoes, halved: Choose small, young potatoes for a tender inside and firm skin that crisps beautifully on the grill.
- Olive oil: Adds a fruity richness and helps achieve that perfect char on the potatoes.
- Salt and black pepper: Essential seasonings that enhance the natural flavors.
- Fresh jalapeños: Bring a smoky heat after charring and are key to the green ajika sauce’s kick.
- Green onions: Their mild sharpness balances the heat and adds freshness to the sauce.
- Fresh cilantro and fresh parsley: These herbs infuse the ajika with a bright, herbaceous punch.
- Garlic cloves: For deep aromatic richness in the sauce.
- White wine vinegar: Adds acidity to brighten and balance the bold flavors.
- Ground coriander and ground cumin: Warm, earthy spices that give the ajika its unique depth.
- Crushed red pepper flakes: Amplify the heat component—adjust to your preference.
- Honey: A little sweetness to round out the spicy and savory notes.
How to Make Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Step 1: Perfectly Cook Your New Potatoes
Start by boiling halved new potatoes in salted water until they’re just fork-tender, usually 8 to 10 minutes. This ensures they stay firm enough to withstand grilling without falling apart but are cooked through. Drain and gently pat them dry for better crisping later.
Step 2: Season and Char the Potatoes
Toss the dried potatoes with olive oil, salt, and black pepper. Heat your grill or grill pan over medium-high heat, then arrange the potatoes cut side down. Grill for 5 to 7 minutes, turning occasionally, until they develop a beautiful char and crispy exterior that contrasts perfectly with their creamy interior.
Step 3: Grill the Jalapeños and Green Onions
While the potatoes are grilling, prepare the green ajika sauce. Place fresh jalapeños and green onions directly on the grill, turning until they have a deep char all over, which adds a smoky complexity to the sauce. Let them cool slightly before handling.
Step 4: Blend the Charred Jalapeño Green Ajika
Trim the stems off the cooled jalapeños and green onions, then combine them in a food processor with fresh cilantro, parsley, garlic, white wine vinegar, ground coriander, ground cumin, crushed red pepper flakes, a drizzle of olive oil, honey, salt, and pepper. Pulse everything until you achieve a thick, spoonable sauce. Taste and adjust the seasoning to your liking — if you want more heat, leave some jalapeño seeds in the mixture.
Step 5: Serve the Potatoes with Ajika
Plate your grilled new potatoes warm and generously spoon over the charred jalapeño green ajika. This is where the dish truly comes alive, with smoky, spicy, fresh, and slightly sweet notes harmoniously enhancing every bite.
How to Serve Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Garnishes
Consider topping the dish with a sprinkle of freshly chopped herbs like cilantro or parsley to intensify the freshness. A few thin slices of raw jalapeño lend extra heat and color contrast if you’re feeling adventurous. A light squeeze of lime can brighten flavors just before serving as well.
Side Dishes
This recipe pairs beautifully with grilled meats, roasted vegetables, or even a crisp green salad. For a vegetarian or lighter meal, serve these potatoes alongside charred corn on the cob or a fresh tomato and cucumber salsa. The smoky ajika sauce complements so many dishes, making these potatoes a versatile crowd-pleaser.
Creative Ways to Present
For entertaining, arrange the potatoes on a rustic wooden board or serve them family-style in a large cast-iron skillet. You could also use the ajika as a dip and serve the potatoes on the side, allowing guests to spoon on as much flavor as they desire. Adding edible flowers on the side can elevate the presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the grilled potatoes and green ajika sauce stored separately in airtight containers in the refrigerator. This helps maintain their individual textures and flavors without the potatoes becoming soggy.
Freezing
While the potatoes are best enjoyed fresh, you can freeze the green ajika sauce for up to three months in a sealed container. Thaw it overnight in the fridge and give it a good stir before serving to revive its vibrant taste.
Reheating
To reheat the potatoes, warm them gently in a skillet or oven to crisp up the exterior again. Avoid microwaving if possible, as it can make them mushy. Spoon on freshly warmed ajika or serve it room temperature for the best flavor experience after reheating.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! Baby Yukon Gold or fingerling potatoes work wonderfully well and offer a slightly different texture and flavor profile, but new potatoes remain ideal for their tender yet firm nature perfect for grilling.
How spicy is the charred jalapeño green ajika?
The heat level is moderate but can be easily adjusted by leaving in or removing the jalapeño seeds before blending. If you want a milder sauce, remove all seeds; for more punch, leave some in and add extra crushed red pepper flakes.
Can I make the ajika sauce ahead of time?
Yes! The flavors in the charred jalapeño green ajika deepen wonderfully if made a day in advance, making your final dish even more delicious and saving time on the day of serving.
Do I need a grill to make this recipe?
A grill pan works just as well if you don’t have an outdoor grill, as long as it can reach medium-high heat to achieve the desired char and smoky flavor on both the potatoes and the jalapeños.
Is this dish suitable for vegetarian or vegan diets?
Definitely! This recipe is completely vegetarian and vegan-friendly, relying on fresh vegetables, herbs, and spices to create a flavorful and satisfying side dish.
Final Thoughts
This Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe is a real gem to keep in your culinary arsenal. Offering a perfect balance of smoky, spicy, and herbaceous flavors, it elevates humble new potatoes to something truly spectacular. I can’t wait for you to try it and watch it become a new favorite, whether for casual family dinners or your next backyard party.
Print
Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Georgian-Inspired
- Diet: Vegetarian
Description
A vibrant and flavorful side dish featuring tender grilled new potatoes paired with a smoky and spicy charred jalapeño green ajika sauce. This Georgian-inspired recipe combines the earthiness of potatoes with the fresh herbs and fiery kick of jalapeños, making it a perfect summer accompaniment.
Ingredients
Potatoes
- 1.5 pounds new potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Green Ajika Sauce
- 3 fresh jalapeños
- 3 green onions
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 3 garlic cloves
- 1 tablespoon white wine vinegar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (for sauce)
Instructions
- Boil the potatoes: Bring a large pot of salted water to a boil. Add the halved new potatoes and cook for 8 to 10 minutes until just fork-tender. Drain well and pat dry to remove excess moisture.
- Prepare the potatoes for grilling: Toss the boiled potatoes with olive oil, salt, and black pepper to evenly coat them, ensuring they will crisp nicely on the grill.
- Grill the potatoes: Preheat a grill or grill pan to medium-high heat. Place the potatoes cut side down and grill for 5 to 7 minutes, turning occasionally until they develop a charred, crispy exterior.
- Char the jalapeños and green onions: Place the whole jalapeños and green onions on the grill and cook until all sides are charred and blistered. Remove from the grill and allow to cool slightly.
- Prepare the green ajika sauce: Trim the stems off the grilled jalapeños. In a food processor, combine the grilled jalapeños, green onions, fresh cilantro, fresh parsley, garlic cloves, white wine vinegar, ground coriander, ground cumin, crushed red pepper flakes, honey, salt, pepper, and a drizzle of olive oil. Pulse until the mixture forms a thick, spoonable sauce. Adjust seasoning to taste.
- Serve: Plate the grilled potatoes warm and generously spoon the charred jalapeño green ajika over them. Enjoy as a vibrant and spicy side dish.
Notes
- For extra heat, leave some jalapeño seeds in the sauce.
- Ajika can be made a day ahead to deepen the flavors.
- Baby Yukon Gold or fingerling potatoes work well as alternatives.
