Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Simple Barbecued New Potatoes with Tarragon, Peanut and Chipotle
by Rukmini Iyer from The Green Barbecue
Easy
Serves 4
Total 45min
Prep 15min
Cook 30min
Rukmini Iyer’s simply barbecued new potatoes, as seen on BBC1’s Saturday Kitchen, are tossed with smoky chipotle peanuts and fresh tarragon. It’s a a quick and easy dish with a vibrant flavour profile, and makes for the perfect BBQ side.
Discover more delicious New Potato recipes
From spring salads to golden roasts
From the book
The Green Barbecue
Rukmini Iyer
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
Buy From
Introduction
The dressing for this dish is unusual, and somewhat addictive – smoky chilli peanuts combined with fresh tarragon, along with crisp barbecued potatoes. You could easily use this as a dressing for grilled sweetcorn or mushrooms.
Tags
Ingredients
| 600g | new potatoes |
|---|---|
| 2 tbsp | olive oil |
| 1 tsp | sea salt flakes |
| For the dressing: | |
| 10g | fresh tarragon, leaves finely chopped |
| 30g | unsalted peanuts, finely chopped |
| 3 tbsp | extra virgin olive oil |
| 2 tbsp | lemon juice |
| A pinch of | chipotle chilli flakes |
| A pinch of | sea salt flakes |
Method
Boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes.
Mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes to make the dressing. Taste and adjust the salt as needed, then set aside.
Once your barbecue is good and hot, griddle the potatoes for 5–8 minutes per side, until nicely charred.
Halve the barbecued new potatoes, mix with the tarragon dressing, and serve hot.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More New Potato Recipes
View all
Max La Manna’s Midweek Carrot and Potato Tray Bake
by Max La Manna from You Can Cook This!
My Favourite Potato Salad
by Debora Robertson from Notes From A Small Kitchen Island
More Barbecue Recipes
View all
Buddy Oliver’s Barbecued Chicken Lollipops with Pepper and Pinapple Salsa and Lemony Couscous
by Buddy Oliver from Let’s Cook
Meliz Berg’s Köfte Kebabs and Garlic Sauce
by Meliz Berg from Dinner Tonight
More Rukmini Iyer recipes
View all
One-tin Malai Chickpea Curry With Peppers and Mushrooms
by Rukmini Iyer from The Green Cookbook
Butternut Squash Laksa
by Rukmini Iyer from The Green Cookbook
