Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Simple Barbecued New Potatoes with Tarragon, Peanut and Chipotle
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.
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
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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.
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.
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