If you love dishes that bring vibrant flavors and a bit of smoky heat to your table, the Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe is an absolute must-try. These tender, char-grilled new potatoes paired with a lively, herb-packed green ajika sauce create a perfect harmony of earthy, spicy, and fresh notes. It’s such a wonderful way to elevate a simple side dish, transforming it into a memorable culinary experience that’s both vegan and gluten-free, perfect for any gathering or casual meal.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but pack incredible flavor and texture. Each element plays a crucial role, from the smoky char on the potatoes to the bright, herbal punch of the green ajika sauce.
- 1 1/2 pounds new potatoes, halved: Choose firm, evenly sized potatoes for even grilling and tender results.
- 2 tablespoons olive oil: This helps achieve that irresistible crispy skin and keeps potatoes moist.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing all the natural flavors.
- 1/2 teaspoon black pepper: Adds a subtle background warmth.
- 3 jalapeños, stemmed: Key for the smoky, spicy kick that defines the ajika sauce.
- 2 cloves garlic, peeled: Provides aromatic depth to the sauce.
- 1/2 cup fresh cilantro leaves: Adds a bright, citrusy freshness that livens up the sauce.
- 1/4 cup fresh parsley leaves: Balances the heat with a mild, grassy flavor.
- 1/4 cup green onions, chopped: Brings delicate onion notes and crunch.
- 1 tablespoon white wine vinegar: Offers a tangy lift to brighten the ajika.
- 1/4 teaspoon ground coriander: A warm, citrusy spice that complements the herbs.
- 1/4 teaspoon ground cumin: Adds earthiness and complexity.
- 1/4 teaspoon smoked paprika: Amplifies the smoky flavors already present from grilling.
- 1/4 cup olive oil (for ajika): Creates a rich, smooth texture in the sauce.
- Salt and pepper to taste: Final seasoning to perfect the balance of the dish.
How to Make Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Step 1: Prepare and Grill the New Potatoes
Begin by preheating your grill to medium-high heat—this will ensure a nice sear and beautiful char on the potatoes. Toss the halved new potatoes in olive oil, salt, and black pepper to season them well. Arrange the potatoes cut-side down on the grill and cook for 10 to 15 minutes, turning occasionally. You want them tender on the inside with that irresistible smoky charred crust on the outside.
Step 2: Char the Jalapeños
While the potatoes are grilling, place the jalapeños directly on the grill. Allow them to blacken on all sides, which takes about 5 to 7 minutes. This charring adds a deep, smoky flavor that is pivotal for the green ajika. Once charred, transfer the jalapeños to a bowl and cover to let them steam for 5 minutes—this makes the skins much easier to peel off.
Step 3: Make the Charred Jalapeño Green Ajika Sauce
After peeling most of the jalapeño skins, toss them into a food processor along with garlic, cilantro, parsley, green onions, white wine vinegar, coriander, cumin, and smoked paprika. Pulse until all is finely chopped, creating a fragrant and vibrant mix. With the processor running, slowly drizzle in 1/4 cup olive oil until the mixture thickens into a luscious sauce. Season with salt and pepper to taste to balance the flavors perfectly.
Step 4: Serve and Enjoy
Serve the warm, grilled new potatoes generously topped or tossed with the fiery, herbaceous green ajika sauce. This dish is as gorgeous as it is delicious and sure to hold a special place at your table.
How to Serve Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Garnishes
Add a sprinkle of fresh chopped cilantro or parsley to enhance the green herbs already in the ajika. A wedge of lime on the side is also fantastic for squeezing over just before eating, adding a fresh zip that complements the smoky heat beautifully.
Side Dishes
This recipe shines alongside grilled vegetables, crisp green salads, or even as a hearty side for barbecued tofu or tempeh. It provides a spicy, smoky counterpoint that lifts any plant-based meal with ease.
Creative Ways to Present
To impress guests, serve the grilled new potatoes on a rustic wooden platter with small bowls of extra green ajika for dipping. Alternatively, layer the potatoes over a bed of fresh greens and drizzle the sauce artistically for a plated, restaurant-quality look at home.
Make Ahead and Storage
Storing Leftovers
Leftover grilled potatoes and green ajika store well in separate airtight containers. Refrigerate them for up to 3 days to keep the flavors fresh and the texture intact.
Freezing
While the potatoes don’t freeze particularly well due to their change in texture, the green ajika sauce freezes beautifully in ice cube trays. Once frozen, transfer cubes to a freezer bag for easy use later on.
Reheating
Reheat leftover potatoes in a hot skillet or on the grill to revive their crispy edges. The green ajika is best served cold or at room temperature, so add it fresh after reheating to maintain its bright flavors.
FAQs
Can I use different types of potatoes for this recipe?
New potatoes work best because of their tender skin and creamy interior, but baby reds or fingerlings can be great substitutes. Just adjust grilling time as needed for size.
How spicy is the green ajika sauce?
The jalapeños give it a moderate heat that can be toned down by removing seeds before blending. This lets you tailor the spice level to your taste perfectly.
Is there a way to make this without a grill?
You can roast the potatoes in a hot oven until tender and char the jalapeños under a broiler, then proceed with the sauce as usual. The flavors remain deliciously close to grilled.
How long does the green ajika stay fresh in the fridge?
Stored in an airtight container, it will keep fresh for up to one week, making it a great make-ahead sauce for busy meals.
What dishes pair well with the Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe?
This dish complements grilled vegetables, smoky tofu, and vibrant salads wonderfully, and you can even use the ajika as a zesty dip or spread in other dishes.
Final Thoughts
There is something truly special about the Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe that brings warmth, zest, and a touch of adventure to any meal. I hope you’ll give this recipe a whirl, enjoy the grilling process, and savor every bite of this spirited, healthy, and irresistibly tasty dish. It’s one of those easy, show-stopping recipes that friends and family will keep asking you to make again and again.
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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: Fusion, Caucasus-Inspired
- Diet: Vegan, Gluten Free
Description
Enjoy a vibrant and flavorful side dish with these Grilled New Potatoes paired with a zesty Charred Jalapeño Green Ajika sauce. The potatoes are perfectly tender with a smoky char from the grill, complemented by a fresh, herbaceous, and spicy jalapeño-based sauce inspired by Caucasus cuisine. This vegan and gluten-free recipe is perfect for summer barbecues or as a colorful accompaniment to any meal.
Ingredients
Potatoes
- 1 1/2 pounds new potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Charred Jalapeño Green Ajika Sauce
- 3 jalapeños, stemmed
- 2 cloves garlic, peeled
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup green onions, chopped
- 1 tablespoon white wine vinegar
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 cup olive oil (for ajika)
- Salt and pepper to taste
Instructions
- Preheat and Prepare Potatoes: Preheat your grill to medium-high heat. In a large bowl, toss the halved new potatoes with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper ensuring each piece is evenly coated.
- Grill the Potatoes: Place the potatoes cut-side down directly on the grill. Cook for 10 to 15 minutes, turning occasionally, until the potatoes are tender on the inside and have a nice char on the outsides.
- Char the Jalapeños: While the potatoes grill, place the stemmed jalapeños on the grill. Cook for 5 to 7 minutes, turning to blacken the skin evenly on all sides.
- Steam and Peel Jalapeños: Transfer the charred jalapeños to a bowl and cover tightly to steam for 5 minutes. After steaming, peel off most of the blackened skin—this softens the jalapeños and reduces bitterness.
- Make the Ajika Sauce: In a food processor, combine the peeled jalapeños, garlic cloves, fresh cilantro, parsley, green onions, white wine vinegar, ground coriander, ground cumin, and smoked paprika. Pulse until the mixture is finely chopped.
- Emulsify the Sauce: With the processor running, slowly drizzle in 1/4 cup olive oil until the mixture reaches a thick, sauce-like consistency. Taste and season with salt and pepper as needed.
- Serve: Serve the grilled potatoes warm, topped with generous spoonfuls of the vibrant and spicy green ajika sauce for a fresh and smoky bite.
Notes
- You can adjust the spice level by removing the seeds from the jalapeños or using fewer peppers.
- The ajika sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week.
