If you love the idea of smoky, tender potatoes paired with a vibrant, spicy sauce, you are in for a treat with this Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe. This dish effortlessly brings together the sweetness of new potatoes and the punchy, herbal heat of charred jalapeñoGreen Ajika, creating a fusion that’s both comforting and exciting. Perfect for warm-weather grilling or a flavorful side all year round, it delivers layers of texture and bold flavor in every bite.
Ingredients You’ll Need
Every ingredient here is chosen not just for taste but for the role it plays in making this recipe truly shine. From the earthy new potatoes to the fresh herbs and smoky spices, these simple components come together to create something extraordinary.
- 1 1/2 pounds new potatoes (halved): Use firm, small new potatoes for the perfect tender-crisp texture on the grill.
- 2 tablespoons olive oil: This coats the potatoes, helping them crisp beautifully without drying out.
- 1 teaspoon kosher salt: A crucial seasoning that brings out the natural flavors of the potatoes.
- 1/2 teaspoon black pepper: Adds just the right mild spice to balance the dish.
- 2 jalapeños (charred, stemmed, and deseeded for less heat): Charred jalapeños provide that smoky depth in the green ajika without overwhelming heat.
- 1/2 cup fresh cilantro leaves: Delivers bright, citrusy freshness to the sauce.
- 1/4 cup fresh parsley leaves: Offers a mild, slightly peppery note to complement the cilantro.
- 2 green onions (chopped): Adds subtle pungency and crunch in the ajika.
- 2 cloves garlic (minced): Garlic gives the sauce a bold, aromatic foundation.
- 1/2 teaspoon ground coriander: Introduces warm, citrusy undertones to the blend.
- 1/2 teaspoon ground cumin: Lends an earthy, nutty layer that rounds out the flavor.
- 2 tablespoons lemon juice: Brings brightness and balance to the rich olive oil and herbs.
- 1/4 cup olive oil: Ensures the green ajika is silky and coats the potatoes perfectly.
- Salt to taste: Adjusted to enhance all the fresh, vibrant flavors.
How to Make Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Step 1: Prepare the Grill and Potatoes
Start by heating your grill to medium. This temperature allows the potatoes to cook through evenly while developing that irresistible char. Toss the halved new potatoes in olive oil, kosher salt, and black pepper in a large bowl. Coating each potato piece ensures they won’t stick to the grill and stay deliciously moist inside while crisping on the outside.
Step 2: Grill the Potatoes
Place the potatoes cut side down directly on the grill grates. Let them cook for 10 to 15 minutes, turning them occasionally so they char evenly. You’re aiming for that golden-brown crust with tender, creamy interiors. This step is where the magic of smoky depth begins to build. If you want extra-fancy potatoes, you can boil them for 5 minutes before grilling to guarantee a melt-in-your-mouth softness inside.
Step 3: Make the Charred Jalapeño Green Ajika
While your potatoes are grilling, char the jalapeños over an open flame or directly on the grill until their skins are blistered and dark. This charring adds a beautiful smokiness without too much heat, especially once you remove the stems and seeds. Blend the jalapeños with fresh cilantro, parsley, green onions, garlic, coriander, cumin, lemon juice, and olive oil. This luscious emerald-green sauce brightens and perfectly complements the potatoes.
Step 4: Bring It All Together
Transfer the grilled new potatoes to your serving platter while warm or at room temperature. Generously spoon the charred jalapeño green ajika over the top, ensuring each potato is coated with that vibrant and spicy sauce. The colors alone will make your mouth water, but the flavors will have you reaching for seconds!
How to Serve Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Garnishes
Fresh herbs like extra cilantro or parsley sprigs brighten the presentation and add a pop of freshness that highlights the charred ajika notes. A light sprinkle of flaky sea salt on top just before serving enhances the texture and flavor, making every bite a celebration of smoky and herbal goodness.
Side Dishes
This dish is incredibly versatile alongside grilled vegetables, a crisp green salad, or your favorite protein whether grilled chicken, tofu, or fish. The vibrant ajika sauce is a star on its own, but pairing it with complementary flavors and textures makes a balanced, crowd-pleasing meal.
Creative Ways to Present
For an eye-catching presentation, serve the potatoes layered on a rustic wooden board with small bowls of extra ajika for dipping. Alternatively, arrange them on a bed of fresh greens to provide vibrant contrast. You could even skewer the grilled potatoes and drizzle the sauce over before serving for a fun party appetizer twist.
Make Ahead and Storage
Storing Leftovers
Leftover grilled potatoes and green ajika can be stored separately in airtight containers in the refrigerator for up to 3 days. This keeps the potatoes firm and the sauce fresh, allowing you to enjoy this delicious dish even after the first meal.
Freezing
It is best to freeze only the green ajika sauce rather than the potatoes. Transfer the ajika to a freezer-safe container or ice cube trays and freeze for up to a month. Thaw in the fridge before use. The potatoes’ texture might change if frozen then reheated.
Reheating
Reheat the potatoes gently in a pan or oven to preserve their texture—avoid the microwave for best results. Drizzle with the chilled or room-temperature ajika after warming to keep the sauce fresh and vibrant.
FAQs
Can I use regular potatoes instead of new potatoes?
You can, but new potatoes offer a tender skin and creamy inside that’s ideal for grilling. Larger potatoes may need to be cut smaller and cooked longer, or parboiled first for the best texture.
How spicy is this Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe?
The heat is mild to moderate, especially when you remove the jalapeño seeds and stems. If you want more kick, leave some seeds in or substitute with serrano peppers for extra spice.
Can I make the green ajika ahead of time?
Absolutely! The green ajika can be made up to three days in advance and stored in the refrigerator. It often tastes even better the next day as the flavors meld.
Is this recipe gluten-free and vegan?
Yes, this dish is naturally gluten-free and vegan, making it a perfect inclusive option for a variety of dietary preferences.
What if I don’t have a grill?
You can roast the potatoes in a hot oven at 425°F (220°C) until tender and golden, then broil briefly to get that charred effect. Use a grill pan for the jalapeños to achieve similar smokiness indoors.
Final Thoughts
This Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe is a vibrant celebration of smoky, fresh, and herbaceous flavors that’s surprisingly easy to make. I truly encourage you to try it, whether you’re grilling for friends or simply treating yourself. The harmony of tender potatoes with that bold, spicy ajika will quickly make it one of your new favorite dishes.
Print
Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Fusion, Georgian-inspired
- Diet: Vegan, Gluten Free
Description
Enjoy a vibrant side dish of grilled new potatoes paired with a spicy and herbaceous charred jalapeño green ajika sauce. This vegan and gluten-free recipe brings a smoky, zesty flavor perfect for summer meals, combining tender grilled potatoes with a fresh and bold Georgian-inspired condiment.
Ingredients
Potatoes
- 1 1/2 pounds new potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Green Ajika
- 2 jalapeños, charred, stemmed, and deseeded
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Salt to taste
Instructions
- Preheat Grill: Preheat your grill to medium heat to prepare for cooking the potatoes.
- Prepare Potatoes: In a large bowl, toss the halved new potatoes with olive oil, kosher salt, and black pepper, ensuring they are evenly coated.
- Grill Potatoes: Place the potatoes cut side down directly on the grill grates. Grill for 10–15 minutes, turning occasionally to achieve tender interior and nicely charred exterior.
- Char Jalapeños: While the potatoes cook, char the jalapeños over an open flame or on the grill until blistered. Remove stems and seeds to reduce heat as desired.
- Make Green Ajika Sauce: In a food processor or blender, combine charred jalapeños, fresh cilantro, parsley, green onions, minced garlic, ground coriander, ground cumin, lemon juice, and olive oil. Blend until smooth and season with salt to taste.
- Serve: Transfer the grilled potatoes to a serving platter and generously spoon the green ajika sauce over the top. Serve warm or at room temperature for best flavor.
Notes
- Boil the potatoes for 5 minutes before grilling for an even more tender interior.
- Substitute serrano peppers for jalapeños to increase the heat level.
- Green ajika sauce can be made ahead and stored in the refrigerator for up to 3 days.
