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
Scale
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.
