Simply Barbecued New Potatoes with Tarragon, Peanuts & Chipotle
The dressing for this dish is unusual — smoky chilli peanuts combined with tarragon — and somewhat addictive, especially when paired with crisp barbecued potatoes. You could easily use this as a dressing for grilled sweetcorn or mushrooms.
- 600g (1.3lb) new potatoes
- 2 tbsp olive oil
- 1 tsp sea salt flakes
For the dressing:
- 10g (0.3 oz) fresh tarragon, leaves finely chopped
- 30g (1 oz) 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
- 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.
Vegan Life tip
If you have time, you can leave out the boiling stage and just cook the potatoes on the barbecue, in which case they will take about 1 hour.
Recipe from The Green Barbecue (Vegan & Vegetarian Recipes to
Cook Outdoors & In) by Rukmini Iyer (Square Peg, 29th April 2021, £17.99 HBK). Photography by David Loftus