Barbecued new potatoes with brown butter and celery salt
Prep time: 50 minsTotal time: 
Barbecued new potatoes with brown butter and celery salt
Barbecuing new potatoes is a game-changer. The skins char beautifully but they stay soft and buttery inside. Be warned: they disappear quickly, so consider making a double batch
Prep time: 50 minsTotal time: 
Helen Foster
See more of Helen Foster’s recipesHelen Foster
See more of Helen Foster’s recipesIngredients
- 1kg new potatoes
- 1 tbsp vegetable or sunflower oil
- 100g unsalted butter
- 1 tsp celery salt, plus extra to serve
- 2 garlic cloves, finely grated
- 1 tbsp lemon juice
- small handful chives, snipped
Step by step
Boil the potatoes a few hours ahead, then finish off on the barbecue just before serving.
-
Bring a pan of salted water to the boil, then cook the potatoes until you can just get a knife into them – about 10 minutes. Drain and let the potatoes steam dry for 10 minutes.
-
Light the barbecue for direct cooking, then wait until the flames have died down and you have glowing embers. Toss the potatoes with the vegetable or sunflower oil. Grill the potatoes, turning them often, until they are charred on all sides and soft all the way through, about 20-30 minutes depending on size.
-
Brown the butter by placing it in a pan over a medium heat and allowing it to gently splutter and bubble. Once it stops spluttering and starts foaming, keep an eye on it and remove from the heat when it turns a deep golden colour and smells nutty. Add the celery salt, garlic and lemon juice to the pan, stir to combine and then set aside.
-
Once the potatoes are ready, immediately toss them in the brown butter and garnish with the chives and a little extra celery salt.
