Why You’ll Love This Recipe
Smoky & Spicy: Charred jalapeños give the ajika a bold, smoky heat.
Simple Preparation: Minimal ingredients with maximum flavor impact.
Fresh & Herbaceous: Cilantro and lemon juice brighten the dish.
Versatile Side: Pairs beautifully with grilled meats, seafood, or vegetarian mains.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound new potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2-3 fresh jalapeños, charred and finely chopped
- 1 cup fresh cilantro, chopped
- 2-3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Optional: additional jalapeño slices for garnish
Directions
- Prepare Grill: Preheat grill to medium-high heat.
- Prep Potatoes: Toss halved new potatoes with olive oil, salt, and pepper in a large bowl until evenly coated.
- Grill Potatoes: Place potatoes cut-side down on grill. Cook 15–20 minutes, turning occasionally until tender and charred.
- Char Jalapeños: Grill jalapeños directly on the grill until blistered and blackened on all sides, about 5–7 minutes. Remove and cool.
- Make Ajika: Remove stems and seeds from jalapeños. In a bowl, combine jalapeños with chopped cilantro, garlic, lemon juice, cumin, smoked paprika, salt, and pepper. Mash with a fork until roughly smooth.
- Combine: Toss grilled potatoes in the jalapeño ajika mixture until coated evenly.
- Serve: Transfer to a platter and garnish with extra jalapeño slices and fresh cilantro if desired.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Variations
- Add chopped green onions or scallions to the ajika for extra flavor.
- Substitute jalapeños with poblano peppers for milder heat.
- Use fresh parsley instead of cilantro if preferred.
- Drizzle with a little extra olive oil or a squeeze of lime before serving.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven, stirring occasionally to retain coating.
FAQs
Can I roast potatoes instead of grilling?
Yes, roast at 425°F (220°C) for about 30–35 minutes until tender and crispy.
How spicy is this dish?
Moderate heat from jalapeños; adjust number of peppers to your liking.
Can I prepare ajika ahead?
Yes, store ajika in the fridge for up to 3 days.
What if I don’t like cilantro?
Swap cilantro for fresh parsley or basil.
Can I use frozen potatoes?
Fresh new potatoes are preferred for best texture and flavor.
Is this recipe vegan?
Yes, completely plant-based.
Can I add other herbs?
Mint or dill can add a fresh twist.
What else can I serve this with?
Great alongside grilled chicken, fish, or tofu.
How do I remove jalapeño seeds safely?
Use a spoon or knife, wearing gloves if desired to avoid irritation.
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled can be used in a pinch.
Conclusion
Grilled New Potatoes with Charred Jalapeño Green Ajika bring a wonderful balance of smoky, spicy, and fresh flavors to the table. Easy to prepare and versatile, this dish makes a standout side for any meal and is sure to become a favorite in your recipe collection.
Grilled New Potatoes with Charred Jalapeño Green Ajika: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: International
- Diet: Vegan
Description
Grilled New Potatoes with Charred Jalapeño Green Ajika is a vibrant, flavorful side dish featuring tender, smoky potatoes tossed in a spicy, herbaceous ajika sauce. Perfect for summer barbecues or as a zesty accompaniment to any meal.
Ingredients
1 pound new potatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste
2–3 fresh jalapeños, charred and finely chopped
1 cup fresh cilantro, chopped
2–3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon smoked paprika
Optional: additional jalapeño slices for garnish
Instructions
- Preheat grill to medium-high heat.
- Toss halved new potatoes with olive oil, salt, and pepper in a large bowl until evenly coated.
- Place potatoes cut-side down on grill. Cook 15–20 minutes, turning occasionally until tender and charred.
- Grill jalapeños directly on the grill until blistered and blackened on all sides, about 5–7 minutes. Remove and cool.
- Remove stems and seeds from jalapeños. In a bowl, combine jalapeños with chopped cilantro, garlic, lemon juice, cumin, smoked paprika, salt, and pepper. Mash with a fork until roughly smooth.
- Toss grilled potatoes in the jalapeño ajika mixture until coated evenly.
- Transfer to a platter and garnish with extra jalapeño slices and fresh cilantro if desired.
Notes
Add chopped green onions or scallions to the ajika for extra flavor.
Substitute jalapeños with poblano peppers for milder heat.
Use fresh parsley instead of cilantro if preferred.
Drizzle with a little extra olive oil or a squeeze of lime before serving.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet or oven, stirring occasionally to retain coating.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
