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If you’re looking to elevate your summer cookouts with a dish that’s bursting with bold flavors and irresistible textures, the Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe is exactly what you need. This vibrant side pairs tender, smoky potatoes with a punchy, herbaceous ajika sauce, bringing a fresh twist to traditional grilled fare. It’s simple, colorful, and packed with personality—a guaranteed crowd-pleaser that feels like a warm hug on a plate.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating a harmony of tastes and textures from your grill. The simplicity of these components allows the natural flavors to shine, making this dish both accessible and exciting for any cooking level.
- New potatoes, halved: Their creamy interiors soak up smoky char beautifully while staying firm on the outside.
- Olive oil: Adds a luscious, silky coating that helps the potatoes crisp up perfectly.
- Salt and black pepper: Essential seasoning that enhances every ingredient’s natural brightness.
- Fresh jalapeños: Bring a lively, fresh spicy kick to the ajika.
- Green onions: Their mild sweetness balances the heat after charring.
- Fresh cilantro: Adds a fragrant herbaceous note that lifts the entire sauce.
- Fresh parsley: Offers a fresh, slightly peppery flavor for complexity.
- Garlic cloves: Provide a warm, pungent depth in the ajika.
- White wine vinegar: Brightens the sauce with a crisp acidity.
- Ground coriander: Introduces citrusy undertones that complement the herbs.
- Ground cumin: Adds an earthy warmth to round out the flavor profile.
- Crushed red pepper flakes: Deliver an extra layer of heat and texture.
- Honey: Just a touch brings a perfect balance to the spicy and smoky elements.
How to Make Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Step 1: Prepare and Parboil the Potatoes
Start by bringing a large pot of salted water to a rolling boil. Add your halved new potatoes and cook for 8 to 10 minutes until they are just fork-tender — you want them soft enough to eat but still holding their shape perfectly for grilling. Drain thoroughly and pat dry; removing moisture helps the potatoes get that coveted crispy char on the grill.
Step 2: Season and Grill the Potatoes
Toss the warm potatoes gently in olive oil, salt, and black pepper. Preheat your grill or grill pan to medium-high heat. Place the potatoes cut side down and grill for 5 to 7 minutes, turning occasionally to achieve even charring and a satisfyingly crispy skin. This step creates a wonderful contrast between the tender centers and smoky exteriors.
Step 3: Grill the Jalapeños and Green Onions
While the potatoes are grilling, lay fresh jalapeños and green onions directly on the grill. Let them char thoroughly on all sides to develop deep smoky flavor and mellow their sharpness. Once cooked, remove them and allow to cool slightly before handling.
Step 4: Make the Green Ajika Sauce
Trim the stems off the grilled jalapeños and green onions. In a food processor, combine these with fresh cilantro, parsley, garlic cloves, white wine vinegar, ground coriander, ground cumin, crushed red pepper flakes, honey, salt, pepper, and a small drizzle of olive oil. Pulse everything until you have a thick, spoonable sauce, stopping to taste and adjust seasoning as you go. The sauce should burst with vibrant herbaceous notes and balanced spicy heat.
Step 5: Serve Immediately
Plate your crispy, grilled new potatoes and generously spoon the charred jalapeño green ajika over them while still warm. The smoky warmth of the potatoes paired with the lively, spicy ajika creates an unforgettable flavor combination perfect for summer evenings or whenever you want to impress with simplicity.
How to Serve Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Garnishes
A sprinkle of extra fresh herbs such as cilantro or parsley adds a beautiful pop of color and fresh aroma. For those who love a little extra crunch, toasted sunflower seeds or crushed toasted walnuts can provide textural contrast. A light drizzle of extra virgin olive oil just before serving elevates the dish’s richness beautifully.
Side Dishes
This dish shines as a vibrant side for grilled meats like chicken or lamb, but it’s equally fantastic alongside a crisp summer salad or a cool cucumber-yogurt dip. If you want a full vegetarian meal, pair it with grilled vegetables or smoky eggplant dishes for a feast full of bold flavors and textures.
Creative Ways to Present
Serve the potatoes family-style on a rustic wooden board with small bowls of the ajika for dipping. Alternatively, plate individual servings with a quenelle of ajika atop each potato half for an elegant touch. For casual gatherings, stick the potatoes on skewers for fun finger-food appeal—it’s a guaranteed hit!
Make Ahead and Storage
Storing Leftovers
Leftover grilled new potatoes with charred jalapeño green ajika keep well in an airtight container in the refrigerator for up to 3 days. The potatoes hold their texture nicely, and the ajika’s flavors deepen, making it even better the next day.
Freezing
While the potatoes can be frozen, it’s best to store the grilled new potatoes and charred jalapeño green ajika sauce separately. Freeze the potatoes in a single layer on a baking sheet before transferring to a freezer-safe bag. The ajika freezes well in airtight containers for up to 2 months. Thaw both overnight before reheating.
Reheating
To bring leftovers back to life, reheat potatoes on a grill or in a hot oven to regain that crisp texture. Warm the ajika gently in a small saucepan or microwave on low power, then spoon over the potatoes just before serving to preserve its vibrant freshness.
FAQs
Can I make the ajika without jalapeños if I don’t like spicy food?
Absolutely! You can substitute jalapeños with mild green peppers or remove the seeds to reduce heat. The sauce will remain flavorful and fresh without overwhelming spice.
Are there any potato varieties other than new potatoes that work well?
Yes, baby Yukon Gold or fingerling potatoes are great alternatives. Their waxy texture makes them perfect for grilling as they hold shape and develop crispy skins.
Can I cook this recipe indoors without a grill?
Definitely! Use a grill pan on your stovetop or a hot cast-iron skillet. The key is high heat to achieve char and texture similar to outdoor grilling.
Is this recipe suitable for vegans?
This recipe is vegetarian, but if you want to make it vegan, ensure your honey substitute is plant-based, such as agave syrup or maple syrup.
What makes this Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe unique?
It’s the blend of smoky char, vibrant herbs, and that spicy-sweet ajika sauce that transforms simple grilled potatoes into a flavor-packed experience balancing heat, freshness, and texture.
Final Thoughts
I really encourage you to try this Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe soon. It’s one of those dishes that’s deceptively simple yet utterly satisfying, bringing a bit of gourmet flair to any meal. The combination of charred, tender potatoes with that fiery, herbaceous sauce makes every bite feel like a celebration. Whether for a casual dinner or a special outdoor gathering, this dish is sure to become a beloved favorite in your recipe rotation.
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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
This recipe features tender, char-grilled new potatoes served with a vibrant and spicy charred jalapeño green ajika sauce. Perfect as a summer side dish, the smoky flavors of the potatoes complement the fresh herbaceous and spicy ajika, which is made with grilled jalapeños, green onions, cilantro, and aromatic spices. Easy to prepare, it’s a delicious way to elevate simple new potatoes with a Georgian-inspired twist.
Ingredients
Potatoes
- 1.5 lbs New potatoes, halved
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
Charred Jalapeño Green Ajika
- 3 Fresh jalapeños
- 3 Green onions, trimmed
- 1/4 cup Fresh cilantro leaves
- 1/4 cup Fresh parsley leaves
- 3 Garlic cloves
- 1 tbsp White wine vinegar
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1/2 tsp Crushed red pepper flakes
- 1 tsp Honey
- Salt, to taste
- Black pepper, to taste
- 2 tbsp Olive oil
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 with a clean towel to remove excess moisture.
- Season the potatoes: Toss the cooked potatoes with olive oil, salt, and black pepper until evenly coated.
- Grill the potatoes: Heat a grill or grill pan over medium-high heat. Place the potatoes cut side down and grill for 5 to 7 minutes, turning occasionally, until they develop a crispy, charred exterior.
- Char the jalapeños and green onions: Place the whole jalapeños and trimmed green onions directly on the grill. Cook until the skins are charred on all sides, then remove and allow to cool slightly.
- Prepare the green ajika sauce: Trim the stems off the grilled jalapeños. In a food processor, combine the charred jalapeños, green onions, cilantro, 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 if needed.
- Serve the dish: Plate the warm grilled potatoes and generously spoon the charred jalapeño green ajika over them. Serve immediately for the best flavor.
Notes
- For extra heat, leave some jalapeño seeds in the sauce.
- Ajika can be prepared a day ahead to allow flavors to deepen.
- Baby Yukon Gold or fingerling potatoes make excellent alternatives for this dish.
