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
Scale
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.
