When the weather heats up, there’s something truly special about firing up the grill. Whether it’s for a weekend barbecue or a quick weekday dinner, grilled food brings a unique flavor that’s hard to replicate. And if you’re looking for a side dish that’s both bold and refreshing, look no further than Grilled New Potatoes with Charred Jalapeño Green Ajika. This dish combines crispy grilled baby potatoes with a vibrant, herbaceous, and spicy green ajika sauce made from charred jalapeños and fresh herbs. It’s topped on a creamy red pepper spread, creating a delightful balance of textures and flavors.
The contrast of the tender potatoes with the tangy heat of the ajika is an absolute flavor explosion. It’s the kind of dish that can turn any meal into a standout experience. Plus, it’s vegan, gluten-free, and perfect for summer grilling—making it a versatile and healthy addition to your outdoor cookouts or meal prep rotations.
Why You’ll Love This Recipe
Grilled New Potatoes with Charred Jalapeño Green Ajika is the ultimate side dish for anyone who loves bold flavors. Here’s why you’ll want to make this recipe a part of your regular cooking routine:
- Bold and spicy ajika: The green ajika, made with charred jalapeños and fresh herbs, packs a serious punch, adding layers of flavor to the crispy grilled potatoes. It’s smoky, spicy, and totally addictive.
- Crispy, golden potatoes: These grilled new potatoes have a beautifully crispy exterior and a soft, creamy interior. They’re the perfect contrast to the vibrant ajika.
- Creamy red pepper spread: This creamy base brings balance to the heat of the ajika. The smoky red pepper spread offers a cool, savory layer that complements the spiciness of the green sauce.
- Naturally vegan and gluten-free: This dish fits a variety of dietary preferences, making it a great option for healthy comfort food, whether you’re on a keto meal plan, meal prepping for two, or hosting a quick family meal.
- Perfect for summer: Whether you’re grilling outdoors or making a quick weeknight dinner, this recipe brings the flavors of summer right to your table.
What Makes This Recipe Special?
What sets Grilled New Potatoes with Charred Jalapeño Green Ajika apart from other side dishes is the combination of smoky, spicy ajika paired with perfectly grilled potatoes. The charred jalapeños give the green ajika an intense depth of flavor, while the fresh herbs (cilantro, parsley, dill, and mint) add brightness and complexity. The richness of the grilled new potatoes contrasts perfectly with the fiery heat of the sauce, and the red pepper spread ties everything together with its creamy, smoky undertones.
This dish is a perfect example of how a few simple ingredients can come together to create something truly extraordinary. The green ajika isn’t just a dip or sauce—it’s a flavor-packed condiment that enhances everything it touches, from grilled vegetables to vegan mains or even roasted meats. You can also play with the heat levels, making it as mild or spicy as you prefer.
The creamy red pepper spread complements the spice of the ajika perfectly, and the balance of textures—crispy potatoes, smooth spread, and the zesty, herb-filled ajika—creates a dish that’s both comforting and exciting at the same time. It’s a perfect addition to your healthy eating for two or meal prep microwave lunches.
Ingredients
- Green Ajika:
- 4 charred jalapeños, seeds removed
- 2 garlic cloves
- ½ bunch each of fresh cilantro, mint, parsley, and 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 to taste
- 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 pepper
- Salt and reserved chickpea liquid as needed
- Optional Garnish:
- Chopped herbs
- Chili flakes
- Fresh jalapeño slices
How to Make It Step-by-Step
- Char the jalapeños: Begin by charring the jalapeños. You can do this over an open flame, like on a grill, or under the broiler. The goal is to get a nice, charred skin on the peppers. Once charred, let them cool, then peel off the skin, remove the seeds, and chop them into small pieces.
- Make the green ajika: In a blender or food processor, combine the charred jalapeños, garlic, fresh cilantro, mint, parsley, dill, celery leaves, dried fenugreek, lemon juice, and water. Blend until you get a smooth paste. Taste and season with salt and pepper. You want the ajika to have a good balance of heat, herbs, and acidity.
- Grill the potatoes: Toss the halved new potatoes with olive oil, salt, and pepper. Grill the potatoes over medium-high heat for 10–12 minutes, turning occasionally, until they’re golden and crispy on the outside, but soft on the inside. Remove from the grill and set aside to cool slightly.
- Make the red pepper spread: In a blender, combine chickpeas, sun-dried tomatoes, tahini, garlic, lemon juice, olive oil, smoked paprika, turmeric, and cayenne. Blend until smooth, adding some of the reserved chickpea liquid to reach a creamy consistency. Taste and adjust the seasoning with salt, pepper, or extra spices if needed.
- Assemble the dish: Spread the red pepper spread on a serving platter. Add the grilled potatoes on top and toss them gently in the green ajika. Make sure each potato is well-coated in the vibrant sauce.
- Garnish and serve: Garnish with fresh herbs, chili flakes, and slices of fresh jalapeño if desired. Serve immediately, or let it chill for a bit in the fridge before serving. Either way, it’s going to be delicious.
Tips for Best Results
- Grill the potatoes right: To get that perfect crispy edge on your potatoes, make sure to grill them over medium-high heat and don’t overcrowd them on the grill. Giving them enough space will ensure they cook evenly and get that beautiful golden brown color.
- Customize the spice: If you prefer less heat, you can remove all of the seeds from the jalapeños or use milder peppers like serrano or poblano. Alternatively, add more jalapeños or a touch of cayenne pepper for an extra kick.
- Fresh herbs make a difference: The fresh herbs are what really elevate this dish, so don’t skimp on them! Feel free to adjust the ratios of mint, parsley, cilantro, and dill to suit your taste.
- Make the ajika in advance: If you’re planning ahead, you can make the green ajika the day before and store it in an airtight container in the fridge. The flavors will continue to develop, making it even more flavorful the next day.
Ingredient Substitutions & Variations
- Milder peppers: If you want a milder ajika, you can swap out the jalapeños for sweet peppers, like bell peppers, or even roasted poblanos.
- Different potatoes: Feel free to use any type of potato you have on hand. If you prefer a sweeter variation, sweet potatoes work wonderfully in place of the new potatoes.
- Vegan options: The dish is already vegan, but if you’re looking to add more protein, try tossing some roasted chickpeas into the mix for added crunch.
- Roasted potatoes: If grilling isn’t an option, you can easily roast the potatoes in the oven at 400°F (200°C) for about 25 minutes, or until golden and crispy.
Serving Suggestions
- As a side dish: This Grilled New Potatoes with Charred Jalapeño Green Ajika is a perfect side for grilled meats, tofu, or as part of a mezze platter.
- For a vegan main: Serve it as a light vegan main with a side of green salad or grilled vegetables.
- With flatbreads or pita: Pair this dish with warm pita bread or flatbreads for dipping into the red pepper spread.
- On top of quinoa or rice: Serve it over a bed of fluffy quinoa or rice for a satisfying meal that’s full of texture and flavor.
Pairing Ideas (Drinks, Sides, etc.)
- Drink pairings: This dish pairs beautifully with a refreshing iced tea or a citrusy cocktail, like a vodka lemonade. For wine lovers, a light rosé or Sauvignon Blanc works well with the spiciness of the ajika.
- Side dishes: Pair it with a crisp cucumber salad, or serve alongside roasted cauliflower or a bowl of hummus for a well-rounded meal.
How to Store and Reheat Leftovers
- Storage: Store the grilled potatoes and green ajika separately in airtight containers for up to 3 days in the fridge. The red pepper spread can also be stored in the fridge for up to 3 days. Make sure to keep everything tightly sealed to preserve freshness.
- Reheating: Reheat the potatoes by placing them in a hot skillet or in the oven for a few minutes to maintain their crispy texture. The green ajika can be served cold or at room temperature, so there’s no need to reheat that.
Make-Ahead and Freezer Tips
- Make-Ahead: You can prep the green ajika and red pepper spread a day in advance to save time. Just make sure to store them in separate containers in the fridge.
- Freezing: Unfortunately, the grilled potatoes won’t freeze well because they lose their crispy texture. However, both the ajika and the red pepper spread can be stored in the freezer for up to 3 months. Just make sure to label the containers for easy identification.
Common Mistakes to Avoid
- Overcrowding the grill: When grilling the potatoes, make sure not to overcrowd them. This will ensure they cook evenly and get that perfect crispy edge.
- Not seasoning the potatoes: Don’t forget to season the potatoes with salt and pepper before grilling them! It enhances the flavor and helps them taste delicious on their own.
- Skipping the ajika prep: The green ajika is the star of this dish, so don’t skimp on it! Blend the herbs and jalapeños until smooth to get the perfect paste consistency.
Frequently Asked Questions (FAQ)
Can I make this dish in advance?
Yes! You can make the green ajika and red pepper spread a day ahead, but I recommend grilling the potatoes fresh for the best texture.
What other peppers can I use for ajika?
If you prefer a milder version, you can use serrano or poblano peppers instead of jalapeños.
Can I make this dish spicier?
Absolutely! Add more jalapeños or a pinch of cayenne pepper for extra heat.
Are the potatoes gluten-free?
Yes, this entire dish is naturally gluten-free and vegan.
Cooking Tools You’ll Need
- Grill or grill pan
- Blender or food processor
- Sharp knife for chopping
- Large bowl for tossing potatoes
Grilled New Potatoes with Charred Jalapeño Green Ajika is an absolutely delicious and exciting dish that everyone will enjoy. Whether you’re serving it as a side or a main, it’s sure to stand out on your table. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Grilled New Potatoes with Charred Jalapeño Green Ajika
Ingredients
- 400 g new potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 jalapeños charred and seeded
- 2 cloves garlic
- 1/2 bunch cilantro
- 1/2 bunch mint
- 1/2 bunch parsley
- 1/2 bunch dill
- 1 handful celery leaves
- 1 tablespoon dried fenugreek leaves
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 tablespoons extra virgin olive oil
- 1 can chickpeas, drained
- 2 sun-dried tomatoes chopped
- 1 tablespoon tahini
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1 pinch turmeric
- 1 pinch cayenne
- 1 to taste salt
- 1 to taste reserved chickpea liquid
- optional chopped herbs for garnish
- optional chili flakes
- optional fresh jalapeño slices
Instructions
- Char the jalapeños over an open flame or under the broiler until the skins are blackened. Peel, deseed, and chop.
- Make the green ajika: In a blender, combine the charred jalapeños, garlic, cilantro, mint, parsley, dill, celery leaves, fenugreek, lemon juice, water, olive oil, salt, and pepper. Blend into a paste.
- Grill the potatoes: Toss halved potatoes with olive oil, salt, and pepper. Grill or roast the potatoes for 10-12 minutes until golden and crispy.
- Toss the grilled potatoes with the green ajika paste in a large bowl.
- Make the red pepper spread: In a blender, combine chickpeas, sun-dried tomatoes, tahini, garlic, lemon juice, olive oil, smoked paprika, turmeric, cayenne, and chickpea liquid. Blend until smooth and creamy. Adjust seasoning with salt.
- Spread the red pepper spread onto a serving platter, then top with the ajika-coated potatoes. Garnish with optional herbs, chili flakes, and fresh jalapeño slices.
