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
