Grilled New Potatoes with Charred Jalapeño Green Ajika
Tender grilled new potatoes tossed in a smoky, spicy jalapeño green ajika sauce—a vibrant side dish with bold flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Caucasian/Georgian-inspired
- Diet: Vegetarian
Ingredients
Scale
- 1½ lb (700 g) new potatoes, halved
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Green Ajika Sauce:
- 2 jalapeños, stemmed and halved
- 1 cup fresh cilantro leaves (about 30 g)
- 1 garlic clove
- 1 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp ground coriander
- Salt, to taste
- Optional garnish: extra cilantro leaves, lime wedges
Instructions
- Preheat grill or grill pan over medium-high heat.
- Toss halved potatoes with olive oil, salt, and pepper.
- Place potatoes cut-side down on grill; cook 10–12 minutes, turning occasionally, until tender and charred. Remove and keep warm.
- In a blender or food processor, combine jalapeños, cilantro, garlic, lemon juice, olive oil, coriander, and salt. Blend until smooth, adjusting seasoning.
- Brush or toss grilled potatoes with the green ajika sauce while still warm.
- Serve immediately, garnished with extra cilantro and lime wedges.
Notes
- For milder heat, remove jalapeño seeds before blending.
- Green ajika can be made ahead and refrigerated up to 3 days.
- Grill the jalapeños with the potatoes for extra charred flavor before blending.
- Pairs nicely with grilled meats, fish, or as part of a mezze spread.
Nutrition
- Serving Size: approx. 175 g (½ lb) potatoes + sauce
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg