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Recipe 6f141d497f

Grilled New Potatoes with Charred Jalapeño Green Ajika

Grilled new potatoes are tossed in a smoky, spicy charred jalapeño green ajika sauce, topped on a creamy red pepper spread. This bold and vibrant dish is perfect as a vegan main or side dish, bringing flavor and heat to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Vegan Main
Cuisine Caucasian, Georgian-inspired
Servings 4 servings
Calories 350 kcal

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.

Nutrition

Serving: 1servingsCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 3gSodium: 450mgFiber: 8gSugar: 5g
Keyword Green Ajika, Grilled Potatoes, Healthy Grilling, Vegan Recipes
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