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

📝 Ingredients

• 1 kg new potatoes
• 1 tbsp vegetable or sunflower oil
• 100 g unsalted butter
• 1 tsp celery salt, plus extra to serve
• 2 garlic cloves, finely grated
• 1 tbsp lemon juice
• small handful chives, snipped

👨‍🍳 Instructions

1. 1Bring 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.
2. 2Light 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.
3. 3Brown 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.
4. 4Once the potatoes are ready, immediately toss them in the brown butter and garnish with the chives and a little extra celery salt.