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
Scale
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.
