Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Simple Barbecued New Potatoes with Tarragon, Peanut and Chipotle
From the book
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 from Rukmini Iyer
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.
Ingredients
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.
You might also like
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
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.