Secret Garden Whole Roasted Eggs and New Potatoes with Salsa Verde

Name: Rukmini Iyer BBQ Roasted Eggs & New Potatoes | Easy BBQ Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 600g new potatoes; 2 tbsp olive oil; 1 tsp sea salt flakes; 4 free-range eggs, whole; 25g fresh flat-leaf parsley, finely chopped; A handful of fresh coriander leaves, finely chopped; ½ clove of garlic, grated; 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; A pinch of sea salt flakes

by Rukmini Iyer from The Green Barbecue

The salsa verde accompaniment adds a pop of freshness to this moreish roasted egg and potato dish. A fantastic veggie side for any barbecue.

Vegetarian Gluten-Free

Serves 4

Total 45 min

Prep 15 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

I loved The Secret Garden growing up, and particularly when the children start experimenting with outdoor cooking to avoid suspicion at dinnertime, as their appetites have trebled thanks to their illicit gardening. I may have misremembered, but at one point I’m certain they cook eggs and potatoes whole on the embers of a fire outside. This dish, with a vibrant green salsa verde on the side, is my homage.

Ingredients

600g new potatoes

2 tbsp olive oil

1 tsp sea salt flakes

4 free-range eggs, whole

For the salsa verde:

25g fresh flat-leaf parsley, finely chopped

A handful of fresh coriander leaves, finely chopped

½ clove of garlic, grated

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

A pinch of sea salt flakes

Essential kit

You will need: a barbecue.

Method

Boil the new potatoes for 7–8 minutes, until just cooked through. Drain well, then stir through the olive oil and sea salt flakes.

For the salsa verde, stir the parsley, coriander, garlic, olive oil, vinegar, Dijon and sea salt flakes together. Taste and adjust the vinegar and salt as needed, and set aside.

Once your barbecue is medium hot, place the potatoes and the eggs on it, putting the eggs on the cooler side of the barbecue. Grill everything for 10 minutes per side, until the potatoes are nicely golden brown and charred. You’ll want to turn the eggs every 5 minutes so they cook evenly – this should take 20–25 minutes.

Dip the eggs in cold water, peel and halve them, then pile them on a plate with the crisp potatoes. Serve hot, with the salsa verde alongside.

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