Grilled new potatoes with charred jalapeño green ajika

5.00

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

Ingredients

Metric

Imperial

Green ajika

Grilled new potatoes

Spiced sun-dried tomato spread

Garnish

Equipment

  • Barbecue

Method

1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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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