Herby Lemon and Spring Onion New Potatoes for the BBQ
Fresh, herby new potatoes tossed in lemon and olive oil. A light, zesty BBQ side that’s perfect with grilled chicken.
Ingredients
- 1 kg New Potatoes baby or Jersey Royals
- 3 tbsp Olive oil extra virgin
- 1 Lemon large, juiced
- 2 Spring onions finely sliced
- 1 handful Fresh parsley finely chopped
- 1 handful Fresh chives finely chopped
- 1 handful Fresh dill roughly chopped
- Salt to taste
- Black pepper to taste
Optional
- 1 Lemon extra wedges to serve
Instructions
- Wash the new potatoes and trim any blemishes, but keep the skins on for texture. Place them in a large saucepan, cover with cold water, and add a generous pinch of salt. Bring to the boil, then lower the heat and simmer for 12–15 minutes until a knife slips in easily. Drain and let them steam dry in the colander for a minute.
- While the potatoes cook, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, and zest. Season with a little salt and black pepper. The lemon zest gives an extra hit of citrus without adding more acidity.
- Tip the warm potatoes into a large mixing bowl. Pour over the dressing and toss gently to coat every piece. The warmth helps the potatoes absorb the flavours. Add the chopped herbs and spring onions, folding them through carefully so the herbs don’t bruise.
- Taste for seasoning and adjust with a little extra salt or lemon juice if needed. Serve warm or at room temperature, garnished with more fresh herbs and lemon wedges for squeezing over at the table.