Very Herby BBQ Potatoes with Charred Lemon and Spring Onion
Very Herby BBQ Potatoes with Charred Lemon and Spring Onion
Ingredients
- 500 grams baby potatoes
- 1 teaspoon salt, plus generous amount for boiling
- 100 grams butter
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon pepper
- 1 handful fresh herbs, such as parsley, dill, chives, chopped
- 1 bunch spring onions
- 2 lemons
Instructions
- 1
Wash the 500 grams of baby potatoes. Place them in a pot of cold water. Add a generous amount of salt to the water. Bring the water to a boil and cook the potatoes for 10-15 minutes until they are tender.
⏱️ 15 min
- 2
In a separate pan, melt the 100 grams of butter. Add 2 tablespoons of olive oil, 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of salt, and 1 teaspoon of pepper. Chop a big handful of fresh herbs (parsley, dill, and chives are recommended) and add them to the butter mixture. Stir all ingredients together well.
⏱️ 5 min
- 3
Halve the 2 lemons and place them cut-side down on a hot grill or griddle pan. Char them until they are slightly blackened. Separately, chop a bunch of spring onions.
⏱️ 5 min
- 4
Once the potatoes are cooked, drain them completely. Transfer the cooked potatoes to a baking tray. Using a potato masher or the back of a fork, gently smash each potato until it is flattened but still holds its shape. Pour the prepared herb butter mixture evenly over the smashed potatoes, ensuring they are well coated.
⏱️ 5 min
- 5
Place the baking tray with the potatoes on a hot barbecue or in an oven. Cook until the potatoes are golden and crispy.
⏱️ 20 min
- 6
Transfer the cooked potatoes to a serving dish. Squeeze the charred lemons over the potatoes and garnish with the chopped spring onions before serving.
Kitchen Tools
Nutrition Facts (per serving)
Very Herby BBQ Potatoes with Charred Lemon and Spring Onion
- 500 grams baby potatoes
- 1 teaspoon salt, plus generous amount for boiling
- 100 grams butter
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon pepper
- 1 handful fresh herbs, such as parsley, dill, chives, chopped
- 1 bunch spring onions
- 2 lemons
Instructions
- 1
Wash the 500 grams of baby potatoes. Place them in a pot of cold water. Add a generous amount of salt to the water. Bring the water to a boil and cook the potatoes for 10-15 minutes until they are tender.
⏱️ 15 min - 2
In a separate pan, melt the 100 grams of butter. Add 2 tablespoons of olive oil, 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of salt, and 1 teaspoon of pepper. Chop a big handful of fresh herbs (parsley, dill, and chives are recommended) and add them to the butter mixture. Stir all ingredients together well.
⏱️ 5 min - 3
Halve the 2 lemons and place them cut-side down on a hot grill or griddle pan. Char them until they are slightly blackened. Separately, chop a bunch of spring onions.
⏱️ 5 min - 4
Once the potatoes are cooked, drain them completely. Transfer the cooked potatoes to a baking tray. Using a potato masher or the back of a fork, gently smash each potato until it is flattened but still holds its shape. Pour the prepared herb butter mixture evenly over the smashed potatoes, ensuring they are well coated.
⏱️ 5 min - 5
Place the baking tray with the potatoes on a hot barbecue or in an oven. Cook until the potatoes are golden and crispy.
⏱️ 20 min - 6
Transfer the cooked potatoes to a serving dish. Squeeze the charred lemons over the potatoes and garnish with the chopped spring onions before serving.