Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
If you’re ready for a dish that crackles with smoky flavor and electric green vibrancy, let me introduce you to Grilled New Potatoes with Charred Jalapeño Green Ajika. This fresh, Georgian-inspired recipe is where humble new potatoes meet their match in an herb-packed, walnut-strewn, gently spicy sauce that transforms a picnic table or a weeknight dinner into something special. Crispy-edged potatoes soak up a zesty, punchy ajika, making each bite equal parts creamy, bold, and wildly aromatic. If there’s one dish you need to bring a little heat and color to your meals, this is it.
Ingredients You’ll Need
The beauty of Grilled New Potatoes with Charred Jalapeño Green Ajika lies in its fresh yet simple component list—each ingredient truly pulls its weight, offering up layers of flavor, crunch, or fragrance. Let’s break down what you need and why you’ll love having them in your kitchen!
- New potatoes: Their tender texture and creamy bite are perfect for grilling and soaking up the ajika.
- Olive oil (for potatoes and sauce): Adds a subtle fruitiness and helps everything crisp up delightfully.
- Salt and black pepper: Never underestimate these two essentials to properly season and bring to life all the flavors of your potatoes and sauce.
- Jalapeños: When charred, these lend a smoky fire and gentle heat to your green ajika—keep the seeds for a kick, remove for a milder thrill.
- Cilantro (leaves and stems): Fresh and citrusy, cilantro forms the punchy herbal base of the ajika.
- Parsley (leaves and stems): Bright, grassy parsley balances the cilantro, making everything taste “green.”
- Garlic: Just two cloves bring sharpness and a peppery edge to the sauce.
- Walnuts: They add subtle richness, earthiness, and a classic Georgian touch.
- Red wine vinegar: A splash lifts the whole sauce with little bursts of tang and brightness.
- Ground coriander: Echoes the herbal notes of the fresh greens and ties the flavors together.
- Ground fenugreek (optional): For a slightly nutty, sweet undertone that hints at faraway spice markets.
- Lemon juice: A squeeze at the end wakes up every other note in the ajika.
- Extra salt and pepper: For adjusting and balancing your sauce to perfection.
How to Make Grilled New Potatoes with Charred Jalapeño Green Ajika
Step 1: Boil the Potatoes
Get things started by filling a large pot with salted water and bringing it to a solid boil. Add the halved new potatoes and cook them for about 8 to 10 minutes—just until they’re tender enough for a fork to slip in easily, but not falling apart. This prep ensures your potatoes grill up perfectly creamy on the inside, with a snappy bite.
Step 2: Toss with Oil, Salt, and Pepper
Once drained, it’s time to coat the warm potatoes in two tablespoons of olive oil and plenty of salt and pepper. This not only primes them for a golden, crispy finish on the grill but also locks in their buttery flavor as they cool slightly.
Step 3: Grill the Potatoes
Preheat your grill or a grill pan to medium-high. Arrange the potatoes cut side down for maximum contact—this is how you get those coveted grill marks and that irresistible scorched flavor. Turn them as needed, and after 3 to 4 minutes, you’ll see them pick up color, crisp edges, and that smoky aroma.
Step 4: Char the Jalapeños
To build the backbone of your green ajika, blister the jalapeños directly over an open flame or under a broiler until blackened and fragrant. This process tames their raw heat and infuses them with earthy smokiness—don’t rush it! Once charred, remove the stems (and seeds, if desired) for your preferred level of spice.
Step 5: Blend the Green Ajika
In a food processor, combine your charred jalapeños, generous handfuls of cilantro and parsley (both leaves and tender stems), garlic, walnuts, red wine vinegar, olive oil, ground coriander, fenugreek if you’d like, and a bright hit of lemon juice. Blitz until it comes together as a nubby, spoonable sauce—add a splash of water if needed for that luscious, pourable consistency. Don’t forget to taste and adjust with salt and pepper!
Step 6: Plate and Serve
With your grilled potatoes golden and your ajika vibrantly green and aromatic, it’s time for the grand finale. Toss or drizzle the potatoes with plenty of sauce, letting the charred cut edges soak up all that flavor. Serve straight away, while everything’s still warm and bold.
How to Serve Grilled New Potatoes with Charred Jalapeño Green Ajika
Garnishes
Don’t stop at the sauce! Shower your finished Grilled New Potatoes with Charred Jalapeño Green Ajika with a handful of extra fresh cilantro or parsley leaves, a sprinkle of toasted walnuts for crunch, or even a quick zest of lemon. These final touches brighten your plate and turn a simple side into an absolute showstopper.
Side Dishes
This dynamic dish pairs perfectly with just about anything. Serve with grilled chicken or fish, pile alongside a fresh grain salad, or garnish a platter of other grilled vegetables to let the green ajika tie everything together. It even works as a hearty vegan main when served over cooked lentils or beans.
Creative Ways to Present
Put your own spin on Grilled New Potatoes with Charred Jalapeño Green Ajika by serving it family-style on a rustic wooden platter or threading the potatoes onto skewers for a fun, party-ready presentation. You can also nestle the potatoes on a bed of baby greens and drizzle everything with extra sauce for a warm potato salad with Georgian flair.
Make Ahead and Storage
Storing Leftovers
Grilled New Potatoes with Charred Jalapeño Green Ajika will keep well in an airtight container, refrigerated for up to 4 days. If possible, store the potatoes and ajika separately so the potatoes retain some of their grilled texture.
Freezing
While the sauce is packed with fresh herbs (which freeze surprisingly well), freezing the entire assembled dish isn’t recommended because potatoes can turn grainy. However, you can freeze the ajika by itself—just portion it into small containers and thaw as needed.
Reheating
To revive leftovers, spread the potatoes on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through. Bring the ajika to room temperature separately, then toss or drizzle it over the hot potatoes just before serving for the freshest flavor.
FAQs
Can I use another type Side Dish
Absolutely! While new potatoes have a tender, creamy texture that’s lovely for grilling, fingerlings or other small waxy potatoes will work equally well. Just slice them into bite-sized pieces for even cooking and grilling.
What if I don’t have a grill or grill pan?
No worries! You can achieve a similar effect by using a hot cast iron skillet on the stove. Just make sure the pan is preheated well, and don’t crowd the potatoes so you still get nice, caramelized char.
Is the green ajika very spicy?
The beauty of this sauce is that you control the heat: keep the jalapeño seeds in for a spicier kick or remove them for a more mellow, smoky flavor. Tasting as you go is the best strategy to get it just right for your taste.
Can I make Grilled New Potatoes with Charred Jalapeño Green Ajika ahead of time?
Yes! The ajika actually improves overnight as the flavors meld, and you can grill the potatoes ahead and reheat them in the oven. Assemble just before serving for maximum texture and aroma.
Is this dish suitable for meal prep or picnics?
Definitely. Both the potatoes and the ajika travel well and taste fantastic at room temperature, making this a go-to recipe for picnics, potlucks, or make-ahead summer lunches.
Final Thoughts
If you’ve never tried Grilled New Potatoes with Charred Jalapeño Green Ajika, there’s no better time to ignite your grill and let this vibrant, bold-flavored dish speak for itself. It’s easy, endlessly versatile, and guaranteed to be the highlight of your table—so go ahead, make extra, and savor every bite!
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Grilled New Potatoes with Charred Jalapeño Green Ajika Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Grilled New Potatoes with Charred Jalapeño Green Ajika is a flavorful dish inspired by Georgian cuisine. The tender grilled potatoes are paired with a zesty and herbaceous green ajika sauce, creating a perfect side dish or warm salad.
Ingredients
Potatoes:
- 1 ½ pounds new potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Green Ajika:
- 3 jalapeños
- 1 small bunch cilantro leaves and tender stems
- 1 small bunch parsley leaves and tender stems
- 2 cloves garlic
- 2 tablespoons walnuts
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- ½ teaspoon ground coriander
- ½ teaspoon ground fenugreek (optional)
- juice of ½ lemon
- extra salt and pepper to taste
Instructions
- Prepare Potatoes: Boil halved new potatoes until just tender. Drain and toss with olive oil, salt, and pepper.
- Grill Potatoes: Grill cut side down until golden with grill marks.
- Make Green Ajika: Char jalapeños, then blend with cilantro, parsley, garlic, walnuts, vinegar, olive oil, coriander, fenugreek, and lemon juice until smooth.
- Adjust Seasoning: Season the green ajika with salt and pepper to taste.
- Serve: Drizzle or toss grilled potatoes with the green ajika sauce.
Notes
- Ajika can be made a day ahead for deeper flavor.
- For milder spice, use fewer jalapeños or remove seeds before blending.
- This dish works as both a side and a warm salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Grilling, Blending
- Cuisine: Georgian-Inspired
Nutrition
- Serving Size: about 1 cup potatoes with sauce
- Calories: 250
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
