If you are looking to brighten up your next cookout or family dinner, this Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe is an absolute game changer. Tender new potatoes get that irresistible smoky char from the grill, and then they’re drenched in a vibrantly herby, spicy green ajika sauce with a smoky kick from charred jalapeños. It’s fresh, bold, and comforting all at once — a perfect highlight for any season, but especially when you want something both rustic and exciting on your plate. This dish will quickly become a favorite you’ll want to share with everyone you know.
Ingredients You’ll Need
This recipe keeps things simple but packs in layers of flavor through fresh herbs, fragrant spices, and a little nutty crunch. Each ingredient has a distinct role, whether it’s creating texture, adding brightness, or bringing heat to the party.
- 1 1/2 pounds new potatoes, scrubbed and halved: Choose small, tender new potatoes for the perfect balance of creaminess and grill char.
- 2 tablespoons olive oil plus more for grilling: Olive oil adds moisture and helps achieve that golden crisp exterior.
- 1 teaspoon kosher salt: Essential for seasoning the potatoes and enhancing all the flavors.
- 1/2 teaspoon black pepper: Adds subtle warmth and depth.
- 2 jalapeños: The star of the green ajika, providing just the right amount of smoky heat.
- 1 cup fresh cilantro leaves: Fresh herbs keep the sauce lively and fragrant.
- 1/2 cup fresh parsley leaves: Adds a bright, green freshness that balances the spice.
- 2 tablespoons fresh dill: Brings a unique aromatic touch that amplifies the herbaceous notes.
- 2 cloves garlic: Classic pungency for depth and richness.
- 1/4 cup walnuts, finely chopped: Adds a subtle crunch and nutty undertone, grounding the sauce.
- 2 tablespoons red wine vinegar: Elevates the sauce with tangy brightness.
- 1/4 teaspoon ground coriander: Warm citrus notes that complement the herbs beautifully.
- 1/4 teaspoon ground cumin: Earthy and slightly smoky, tying it all together.
- 1/3 cup olive oil for sauce: Smooths and emulsifies the ajika, giving it a luscious texture.
- Additional salt to taste: Fine-tunes the seasoning once everything is blended.
How to Make Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Step 1: Cook the Potatoes Until Just Tender
Start by bringing a large pot of salted water to a boil. Add the halved new potatoes and cook until just fork-tender—this usually takes around 10 to 12 minutes. You want the potatoes soft enough to eat but still firm enough to hold up on the grill. Drain them well and let them steam dry for a few minutes to remove excess moisture; this step is key for getting that crisp char later.
Step 2: Season and Oil the Potatoes
Toss the warm potatoes in 2 tablespoons of olive oil, kosher salt, and black pepper. This simple seasoning ensures every bite is flavorful. Don’t be shy with the oil here because it helps create that perfect grilled crust when you put them on the hot grates.
Step 3: Grill the Potatoes
Preheat your grill to medium-high heat. Place the potatoes cut side down on the grill and cook for 10 to 12 minutes total, turning occasionally so each side gets beautifully charred and crisp. The grilling adds a smoky depth that makes the new potatoes irresistible.
Step 4: Char the Jalapeños
While the potatoes are grilling, place the whole jalapeños directly on the grill. Cook until the skins are blistered and charred on all sides, about 5 minutes. Then remove them from heat, let cool slightly, remove the stems, and coarsely chop to prepare for the sauce.
Step 5: Blend the Charred Jalapeño Green Ajika
In a food processor, combine the charred jalapeños, cilantro, parsley, dill, garlic, finely chopped walnuts, red wine vinegar, ground coriander, ground cumin, and 1/3 cup olive oil. Pulse until you get a mostly smooth but still textured sauce. Taste and add additional salt as needed to bring the flavors alive.
Step 6: Assemble and Serve
Transfer the grilled potatoes to a serving platter. Generously spoon the charred jalapeño green ajika over the top. You’re ready to wow your guests with a harmonious blend of smoky, spicy, herbaceous, and creamy flavors all in one beautiful dish.
How to Serve Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
Garnishes
A sprinkle of fresh herbs like extra cilantro or parsley adds a fresh pop of color and vibrancy on the plate. A few toasted walnut pieces scattered over the top bring extra texture and nuttiness to each bite. If you want a cool contrast, a dollop of plain Greek yogurt on the side balances the heat perfectly.
Side Dishes
This dish pairs wonderfully with grilled meats such as chicken or lamb, but it’s also fantastic alongside a crisp green salad or roasted vegetables. For a full vegetarian feast, add some grilled halloumi or a smoky eggplant dip to round out the flavors.
Creative Ways to Present
For a stunning presentation, arrange the potatoes on a large rustic board or platter and drizzle the green ajika artistically over them. You can also serve the potatoes individually topped with a generous spoonful of sauce in small bowls for an elegant appetizer. The vibrant green sauce against the golden potatoes will excite everyone’s eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. The potatoes will soak up the sauce flavors even more, making them great for next-day lunches or light dinners.
Freezing
While the potatoes can be frozen, the texture might become a bit soft after thawing. The green ajika sauce freezes well separately in small portions, so consider freezing the sauce on its own to enjoy later with freshly cooked potatoes or grilled veggies.
Reheating
Reheat leftovers gently in a skillet over medium heat to re-crisp the potatoes. Add a little olive oil if needed. You can also warm them in the oven at 350°F (175°C) for 10 to 15 minutes. Avoid microwaving if you want to preserve the texture and flavor.
FAQs
Can I adjust the heat level in the Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe?
Absolutely! Removing the seeds from the jalapeños before blending will reduce the heat significantly. You can also use milder peppers or add extra herbs and vinegar to mellow out the spice.
Is it necessary to grill the jalapeños, or can I use raw ones?
Grilling the jalapeños adds a smoky, charred flavor that is essential to this recipe’s unique taste. Raw jalapeños will give heat but lack that depth and complexity.
Can I make the green ajika sauce ahead of time?
Yes, the green ajika can be prepared up to two days ahead and stored in the refrigerator. This makes assembling the dish quick and effortless when it’s time to serve.
What if I don’t have a grill? Can I cook the potatoes some other way?
If you don’t have a grill, you can use a grill pan on the stove set to high heat or roast the potatoes in the oven at 425°F (220°C) until crispy and golden, then sear them in a hot pan for extra char.
Are walnuts essential in this recipe?
Walnuts add a lovely nutty crunch and richness to the ajika sauce, but if you have a nut allergy or prefer a different flavor, you can substitute with toasted sunflower seeds or omit them entirely.
Final Thoughts
This Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe captures the very best of fresh herbs, smoky grill flavors, and spicy zest in a wonderfully comforting yet vibrant dish. It’s a definite crowd-pleaser that brings warmth and excitement to any meal. Once you try this recipe, you’ll be reaching for it again and again for summer gatherings or cozy dinners alike. Go on, fire up your grill, and let these potatoes shine!
Print
Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Georgian-Inspired
- Diet: Vegetarian
Description
Deliciously charred and tender grilled new potatoes served with a vibrant, spicy jalapeño green ajika sauce made from fresh herbs, walnuts, and aromatic spices. This Georgian-inspired side dish offers a perfect balance of smoky, herbal, and spicy flavors, ideal for summer grilling and complements a variety of main courses.
Ingredients
Potatoes
- 1 1/2 pounds new potatoes, scrubbed and halved
- 2 tablespoons olive oil, plus more for grilling
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Charred Jalapeño Green Ajika Sauce
- 2 jalapeños
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 tablespoons fresh dill
- 2 cloves garlic
- 1/4 cup walnuts, finely chopped
- 2 tablespoons red wine vinegar
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/3 cup olive oil
- Additional salt to taste
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil and cook the halved new potatoes until just fork-tender. Drain the potatoes and allow them to steam dry for a few minutes to remove excess moisture.
- Season Potatoes: Toss the warm potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to evenly coat.
- Preheat Grill: Preheat your grill to medium-high heat to prepare for charring the potatoes and jalapeños.
- Grill Potatoes: Place the potatoes cut side down on the grill. Cook for about 10 to 12 minutes total, turning occasionally, until the potatoes are well charred and crisp on all sides.
- Char Jalapeños: Place the whole jalapeños directly on the grill, turning them until they are blistered and charred evenly on all sides. Remove from grill and let cool slightly.
- Prepare Ajika Sauce: Remove the stems from the cooled jalapeños and roughly chop. In a food processor, combine the charred jalapeños, cilantro, parsley, dill, garlic, walnuts, red wine vinegar, coriander, cumin, and olive oil. Blend until mostly smooth with a slight texture. Season with additional salt to taste.
- Serve: Transfer the grilled potatoes to a serving platter and generously spoon the charred jalapeño green ajika over the top. Serve immediately as a flavorful side dish.
Notes
- For a milder sauce, remove the seeds from the jalapeños before blending.
- The green ajika sauce can be prepared up to two days in advance and stored in the refrigerator.
- This dish works well as a side or part of a grilled vegetable spread.
