Barbecued potatoes with tarragon, peanuts and chipotle recipe

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.

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.

Ingredients

  Metric  Cups  Imperial  For the potatoes

• 600 g new potatoes
• 2 tbsp olive oil
• 1 tsp sea salt flakes

• 21.2 oz new potatoes
• 2 tbsp olive oil
• 1 tsp sea salt flakes

• 21.2 oz new potatoes
• 2 tbsp olive oil
• 1 tsp sea salt flakes

For the dressing

• 10 g fresh tarragon, leaves finely chopped
• 30 g unsalted peanuts, finely chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 pinch chipotle chilli flakes
• 1 pinch sea salt flakes

• 0.4 oz fresh tarragon, leaves finely chopped
• 1.1 oz unsalted peanuts, finely chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 pinch chipotle chilli flakes
• 1 pinch sea salt flakes

• 0.4 oz fresh tarragon, leaves finely chopped
• 1.1 oz unsalted peanuts, finely chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 pinch chipotle chilli flakes
• 1 pinch sea salt flakes

Details

• Cuisine: British
• Recipe Type: Potatoes
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Serves: 4

Step-by-step

1. 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.
2. 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.
3. Once your barbecue is good and hot, griddle the potatoes for 5–8 minutes per side, until nicely charred.
4. Halve the barbecued new potatoes, mix with the tarragon dressing, and serve hot.