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
Scale
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.
