Grilled new potatoes with charred jalapeño green ajika


In this dish, our green ajika, made with fresh herbs, spices and charred jalapeños, is tossed with barbecued new potatoes and olive oil. The potatoes are served on a bed of red pepper spread, made with cayenne pepper and hot smoked paprika. This is the perfect elevated side dish for any spread.

First published in 2024




Green ajika

Grilled new potatoes

Spiced sun-dried tomato spread



  • Barbecue



Begin by preparing the green ajika. Prepare the barbecue for direct cooking or preheat the grill, then toss the jalapeños in 1 tablespoon of the olive oil


Once the barbecue or grill is ready, char the jalapeños until they are tender, then remove them from the heat and leave them to cool for a minute or so


Remove the seeds and stems from the jalapeños then add them to a food processor along with all the remaining ajika ingredients except for the remaining olive oil


Blend everything together until smooth, adding an additional tablespoon of water if required


Stir in the remaining olive oil, season with salt and pepper to taste, then transfer to a clean jar


Next, prepare the new potatoes. Toss the potato halves in the olive oil with some salt and pepper, then cook for around 10–12 minutes, or until the potatoes are cooked through


Once the potatoes have cooked, transfer to a large mixing bowl and toss with a couple of tablespoons of the green ajika. Set aside


For the spiced sun-dried tomato spread, add all of the ingredients to a large blender and secure the lid. Blitz on a high speed for around a minute until the mixture is almost smooth, then adjust the consistency using the reserved aquafaba as needed. Season with salt and pepper to taste


To plate, spoon the red pepper spread over the base of a serving dish then top with the new potatoes. Garnish with some fresh coriander, dill, red chilli flakes and jalapeño then serve 

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