Description
This recipe features perfectly grilled new potatoes tossed in olive oil and seasoned with salt and pepper, paired with a vibrant, charred jalapeño green ajika sauce made from fresh herbs and spices. The smoky, spicy ajika elevates the simple grilled potatoes, making it an incredible and ultimate side dish ideal for summer grilling with a flavorful Georgian-inspired twist.
Ingredients
Scale
Potatoes
- 1 1/2 pounds new potatoes, halved or quartered if large
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Green Ajika Sauce
- 3 jalapeños, charred and peeled
- 1 small bunch fresh cilantro (about 1 cup, loosely packed)
- 1 small bunch fresh parsley (about 1 cup, loosely packed)
- 3 garlic cloves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons white wine vinegar or lemon juice
- 1/4 cup olive oil
- Salt, to taste
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure the potatoes cook evenly and develop a nice char.
- Prepare Potatoes: In a large bowl, toss the halved or quartered new potatoes with olive oil, salt, and black pepper until they are evenly coated for optimal flavor and grilling texture.
- Grill Potatoes: Place the potatoes cut-side down on the grill and cook for 10–15 minutes, flipping once or twice, until they are tender inside and have beautiful golden grill marks.
- Char Jalapeños: While the potatoes grill, char the jalapeños over an open flame or in a dry skillet until their skins are blistered and blackened, imparting a smoky flavor to the sauce.
- Steam and Peel Jalapeños: Place the charred jalapeños in a bowl and cover for 5 minutes to let them steam, then peel off the skins. Remove seeds if you prefer a milder heat.
- Prepare Ajika Sauce: In a food processor or blender, combine the peeled jalapeños, fresh cilantro, parsley, garlic cloves, ground coriander, ground cumin, white wine vinegar or lemon juice, and a pinch of salt. Blend while slowly drizzling in olive oil until the mixture forms a thick, vibrant green sauce.
- Adjust Seasonings: Taste the ajika and adjust salt or acidity as needed to balance flavors.
- Serve: Serve the hot grilled potatoes drizzled generously with the green ajika or serve the sauce on the side as a dipping option, perfect for enhancing the smoky grilled flavors.
Notes
- For milder heat, remove all seeds and membranes from the jalapeños or substitute with poblano peppers.
- The ajika sauce can be prepared in advance and stored in the refrigerator for up to 5 days.
- This vibrant green ajika pairs beautifully not only with grilled potatoes but also with grilled meats, seafood, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Georgian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
