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
Scale
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.
