Grilled New Potatoes with Charred Jalapeño Green Ajika

Grilled New Potatoes with Charred Jalapeño Green Ajika is a bold and colorful dish that combines crispy grilled baby potatoes with a vibrant, spicy green ajika made from charred jalapeños and fresh herbs. Served atop a creamy red pepper and chickpea spread, it’s a standout side or vegan main bursting with flavor.

Why You’ll Love This Recipe

• Herbaceous and spicy green ajika packs a flavor punch
• Grilled potatoes offer crispy edges and a soft center
• Layered over a creamy, smoky red pepper spread for contrast
• Vegan, gluten-free, and perfect for summer meals or outdoor grilling

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Green Ajika:

• 4 jalapeños, charred and seeded
• 2 garlic cloves
• ½ bunch each of fresh cilantro, mint, parsley, dill
• Handful of celery leaves
• 1 tablespoon dried fenugreek leaves
• 1 tablespoon lemon juice
• 1 tablespoon water
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Grilled Potatoes:

• 400 g new potatoes, halved
• 3 tablespoons olive oil
• Salt and pepper

Red Pepper Spread:

• 1 can chickpeas, drained (reserve liquid)
• 2–3 sun-dried tomatoes
• 1 tablespoon tahini
• 1 garlic clove
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• Pinch of turmeric and cayenne
• Salt and reserved chickpea liquid as needed

Garnish (optional):

• Chopped herbs, chili flakes, fresh jalapeño slices

Directions

1. Char the jalapeños over an open flame or under the broiler. Peel, deseed, and chop.
2. Make green ajika: Blend jalapeños with herbs, garlic, fenugreek, lemon juice, water, olive oil, salt, and pepper into a paste.
3. Grill the potatoes: Toss halved potatoes with olive oil, salt, and pepper. Grill or roast until golden and crispy (about 10–12 minutes).
4. Toss potatoes with green ajika in a large bowl.
5. Make red pepper spread: Blend chickpeas, sun-dried tomatoes, tahini, garlic, lemon juice, oil, spices, and a little chickpea liquid until smooth. Adjust seasoning.
6. Assemble: Spread red pepper puree on a platter, top with ajika-coated potatoes, and garnish.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Use serrano or poblano peppers for different heat levels
• Add avocado to green ajika for creaminess
• Use roasted potatoes instead of grilled if needed
• Try with sweet potatoes for a sweeter version

storage/reheating

• Store potatoes and ajika separately in airtight containers for up to 3 days
• Reheat potatoes in oven or skillet for crisp texture
• Red pepper spread is best at room temperature and keeps for 3 days in fridge

FAQs

What is green ajika?

A Georgian-inspired herb and chili paste made with charred jalapeños and fresh herbs, full of flavor and spice.

Can I make this less spicy?

Yes, remove all seeds from jalapeños or use milder chilies.

What can I use instead of fenugreek?

Omit it or substitute with a pinch of mustard powder or ground fennel.

Are the potatoes gluten-free?

Yes, the entire dish is naturally gluten-free.

Can I roast the potatoes instead of grilling?

Yes, bake at 400°F (200°C) for 20–25 minutes until golden and tender.

What does the red pepper spread add?

It adds creamy, smoky, and tangy notes that balance the spice of the ajika.

Is this dish vegan?

Yes, all components are plant-based.

Can I make it ahead of time?

Yes, prepare the ajika and spread a day in advance. Grill potatoes fresh for best texture.

What herbs work best in ajika?

A mix of mint, parsley, dill, and cilantro works best, but you can adjust to taste.

What pairs well with this dish?

Serve with grilled meats, tofu, or as part of a mezze platter.

Conclusion

Grilled New Potatoes with Charred Jalapeño Green Ajika is a bold, herb-forward dish that delivers heat, texture, and vibrant flavor. It’s an impressive vegan option for summer gatherings, perfect as a side or light main that everyone will love.

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