Name: Smoky new potatoes with charred spring onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1.2kg new potatoes halved, large ones quartered; 6 spring onions trimmed; 2 tbsp olive oil; 50g unsalted butter; wood chips (optional)

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Smoky new potatoes with charred spring onions

Smoky new potatoes with charred spring onions

Barney Desmazery

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Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Serve this new potatoes side as part of a barbecue spread. It pairs perfectly with our maple & mustard glazed spatchcock chicken recipe

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1.2kg new potatoes

halved, large ones quartered
6 spring onions

trimmed
2 tbsp olive oil
50g unsalted butter

You may also need

wood chips

(optional)

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Nutrition: Per serving

kcal277
fat16g
saturates7g
carbs28g
sugars2g
fibre4g
protein4g
salt0.02g

Method

step 1

Tip the potatoes into a pan, cover with cold salted water, bring to the boil, then simmer for 10-12 mins until just tender. Drain well and leave to cool. Will keep chilled for 24 hours.
step 2

When your barbecue is hot, toss the spring onions in the olive oil and season. Place directly on the barbecue over a high heat and cook for 2-3 mins, turning until softened and charred. Leave until cool enough to handle, then finely chop and set aside. Heat a large barbecue-proof frying pan or roasting tin over direct heat. Add the butter until foaming, then toss in the potatoes, season well and cook for 10 mins, shaking the pan occasionally.
step 3

To give the potatoes a smoky flavour, add some wood chips to the embers and close the lid of the barbecue as the potatoes cook. Stir through the charred spring onions and cook for a final 5 mins. Tip into a large bowl and serve.

Recipe from Good Food magazine, April 2025

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