Easy Delicious Grilled New Potatoes with Charred Jalapeño Green Ajika

If you’re looking for a recipe that hits all the marks for easy weeknight dinners, healthy comfort food, and budget-friendly recipes, this vibrant dish is a total winner. Grilled New Potatoes with Charred Jalapeño Green Ajika is a bold, herb-packed recipe that brings together crispy, tender potatoes and a smoky, spicy green ajika that will brighten up any meal. It’s naturally vegan, gluten-free, and perfect for summer grilling, casual dinners, or even a stunning side for your next BBQ.

The best part? This recipe fits right into many protein meal plans and high carb high protein low fat meals because potatoes provide complex carbs and fiber, while the vibrant ajika sauce adds layers of flavor without extra calories or fuss. Whether you’re prepping meals for two delivered or looking to up your meal prep microwave lunches, this dish has you covered with ease and punchy flavor.

Why You’ll Love This Recipe

This dish delivers a beautiful combination of crispy, golden-skinned new potatoes and a fresh, spicy sauce that brings the heat and herbaceousness in every bite.

The charred jalapeño green ajika offers a unique, smoky flavor that’s both bright and deeply satisfying — a perfect way to liven up any simple potato dish.

Grilled potatoes develop that irresistible crisp exterior with a soft, fluffy center that melts in your mouth.

This recipe is ideal for healthy eating for two or for feeding a crowd because it’s scalable and pairs beautifully with various mains.

It’s quick to prepare but looks and tastes like you spent hours in the kitchen, making it a go-to for quick family meals and best dinner prep meals.

What Makes This Recipe Special?

Green ajika is a traditional Georgian herb and chili paste, but here it’s adapted with charred jalapeños for a smoky kick that balances the fresh herbs like cilantro and a touch of lemon juice.

The process of grilling the potatoes until they’re charred on the outside while staying soft inside gives a wonderful contrast of textures that elevate this humble vegetable.

The creamy, smoky red pepper and chickpea spread underneath adds a luxurious base that complements the spicy ajika and creates a harmonious flavor profile.

This dish is a celebration of fresh, seasonal ingredients with an international flair — perfect for healthy boxed meals or vegan meal prep plans that don’t skimp on flavor.

Ingredients

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• 1½ lb (700 g) new potatoes, halved
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste

For the Green Ajika Sauce:

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

For the Red Pepper Spread:

• 1 can chickpeas, drained (reserve some 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 turmeric and cayenne
• Salt and reserved chickpea liquid as needed

Optional Garnishes:

• Chopped fresh herbs
• Chili flakes
• Fresh jalapeño slices

How to Make It Step-by-Step

Start by charring your jalapeños over an open flame or under your broiler until the skin is blistered and blackened. This brings out a beautiful smoky flavor that’s crucial to the ajika. Once charred, peel off the skins, remove the seeds if you want less heat, and roughly chop.

Next, prepare the green ajika by blending the charred jalapeños with fresh herbs, garlic, dried fenugreek leaves, lemon juice, olive oil, salt, and pepper into a smooth, vibrant paste. This herb-forward sauce packs a flavorful punch you’ll want to drizzle on everything.

Toss the halved new potatoes with olive oil, salt, and pepper, making sure each piece is well coated. Grill the potatoes over medium-high heat, turning occasionally, until they are golden and crispy on the outside and tender inside—this should take about 10–12 minutes.

While the potatoes cook, whip up the red pepper spread by blending chickpeas, sun-dried tomatoes, tahini, garlic, lemon juice, olive oil, smoked paprika, turmeric, and cayenne along with a splash of chickpea liquid until smooth and creamy. Taste and adjust seasoning to balance the smoky and tangy notes.

Once grilled, toss the potatoes gently in the green ajika sauce until well coated. Spread the red pepper puree on your serving platter, arrange the ajika-coated potatoes on top, and garnish with extra herbs, chili flakes, or fresh jalapeño slices for an added kick.

Tips for Best Results

To mellow the heat, remove all jalapeño seeds before blending the ajika.

Grill the jalapeños along with the potatoes for an extra smoky dimension.

Use fresh, firm new potatoes for the best crispy texture; older potatoes tend to fall apart.

Reserve some chickpea liquid when blending the red pepper spread to control the texture smoothly.

If you don’t have fenugreek, a pinch of mustard powder or ground fennel makes a good substitute.

Add a splash of water or lemon juice if the ajika paste feels too thick.

Don’t overcrowd the grill to ensure potatoes crisp up evenly.

Ingredient Substitutions & Variations

Swap jalapeños for milder serrano or smoky poblano peppers for different heat profiles.

Try avocado blended into the green ajika for a creamy twist that balances the spice.

If grilling isn’t an option, roast the potatoes in a 400°F oven until tender and golden (about 20–25 minutes).

Use sweet potatoes or fingerlings for a sweeter or more colorful variation.

For a nutty twist, sprinkle toasted walnuts or pine nuts on top as garnish.

Serving Suggestions

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This dish shines served alongside grilled meats, seared tofu, or as part of a vibrant mezze platter.

Pair with warm pita bread or crispy flatbreads to scoop up the creamy red pepper spread and spicy ajika potatoes.

A crisp cucumber salad or fresh tomato salad adds refreshing contrast.

It’s also fantastic as a main dish for healthy meal plans for two or a good meal prep plan that scales for families.

Pairing Ideas (Drinks, Sides, etc.)

A chilled glass of Sauvignon Blanc or Riesling complements the smoky and spicy flavors beautifully.

Try a mango lassi or lightly spiced chai tea to cool down the palate.

Add cooling cucumber raita or yogurt dips on the side for balance.

Serve with roasted seasonal vegetables or simple steamed greens to round out the meal.

How to Store and Reheat Leftovers

Store potatoes and ajika separately in airtight containers in the fridge for up to 3 days.

Reheat potatoes in a skillet or oven to preserve their crispness; microwaving may make them soggy.

The red pepper spread is best served at room temperature and keeps well refrigerated for up to 3 days.

Do not freeze the ajika sauce or red pepper spread as fresh herbs can lose their flavor.

Make-Ahead and Freezer Tips

Make the green ajika and red pepper spread up to three days in advance to save time on busy days.

Grill or roast potatoes fresh before serving for best texture.

This recipe scales well for batch cooking but potatoes are best fresh, so avoid freezing cooked potatoes.

Common Mistakes to Avoid

Skipping the charring step for jalapeños will result in a less smoky and vibrant ajika.

Overcrowding the grill can lead to steaming potatoes rather than crisping them.

Not seasoning properly throughout the process can leave the dish bland—taste as you go!

Adding the greens (if using) too early will cause them to lose texture and vibrant color.

Not reserving chickpea liquid for the spread can result in a drier, less creamy texture.

Frequently Asked Questions (FAQ)

What is green ajika?
Green ajika is a spicy, herbaceous Georgian chili paste made from charred jalapeños and fresh herbs, bursting with bold flavor.

Can I make this dish less spicy?
Yes! Remove the seeds from the jalapeños or substitute with milder peppers like poblano.

Are these potatoes gluten-free?
Absolutely. This dish is naturally gluten-free and vegan-friendly.

Can I roast the potatoes instead of grilling?
Yes, baking at 400°F for 20–25 minutes until golden works great.

Is the red pepper spread necessary?
It adds a creamy, smoky contrast that perfectly balances the spicy ajika but can be skipped if desired.

Can I make this ahead?
Definitely! Prepare the sauces in advance and grill potatoes fresh for the best experience.

What herbs work best in ajika?
A mix of cilantro, mint, parsley, and dill creates a complex, fresh flavor profile.

What can I serve this with?
Grilled meats, tofu, warm breads, or as part of a mezze platter are all fantastic options.

Cooking Tools You’ll Need

• Grill or grill pan
• Blender or food processor
• Mixing bowls
• Tongs or spatula
• Measuring spoons and cups

This recipe fits perfectly in best high protein ready meals and no prep healthy lunches, combining quick cooking with bold flavors and wholesome ingredients. It’s a standout for anyone looking to add color and spice to healthy boxed meals or prepared meals for two.

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