BBQ Potatoes with Three Summer Dressings

Cooking Time 20 minutes

Serves 4-6

INGREDIENTS


    BBQ Potatoes
  • 3 blue potatoes, sliced into 7.5mm slices (red potato also fine)
  • 3 Tbsp olive oil
  • Season
  • Lemon, Parsley and Walnut Pesto Dressing
  • Makes around 1 ½ cup
  • 1 cup chopped parsley
  • ½ clove garlic, roughly chopped
  • ½ cup olive oil
  • ½ cup walnuts, lightly toasted then roughly chopped.
  • ¼ cup grated parmesan
  • ¼ cup lemon juice, or to taste
  • Yoghurt Ranch
  • Makes 1 ¼ cup
  • 2 spring onions, finely sliced
  • 1 tsp finely minced garlic
  • 2 tsp lemon zest plus
  • 2 tablespoons lemon juice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp coarse sea salt, plus more to taste
  • 1/2 cup Greek yogurt
  • 2 Tbsp minced dill
  • 2 Tbsp minced parsley
  • 1 to 2 Tbsp water to reach desired consistency
  • Chipotle Lime Mayo
  • Makes about 1 cup
  • ¾ cup good quality Mayo
  • 40ml lime juice
  • Zest half a lime
  • 3 tsp chipotle spice mix
  • Optional 2 tbsp coriander stalks finely chopped.

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Red Potatoes

INSTRUCTIONS


BBQ Potatoes
1. Toss potatoes through oil and season.
2. Place on a preheated BBQ grill plate (or in a hot pan) and place the lid down.
3. Cook for approximately 6-8 mins (or until lovely dark grill marks form, then turn and continue cooking for about 3 mins.
4. Remove when potatoes are fork tender.

Lemon, Parsley and Walnut Pesto Dressing
1. Place all ingredients in a food processor and process to a loose paste.
2. Adjust with more oil for a looser dressing.
3. Season with salt and pepper
4. Toss potatoes with ½ cup dressing
5. Garnish with chopped toasted walnuts, parsley and serve next to tomatoes on the vine

Yoghurt Ranch
1. Combine all ingredients in a bowl and whisk or stir well to combine.
2. Dress potatoes with ½ cup ranch dressing and serve extra on the side.
3. Top with watercress and thinly sliced red onion

Chipotle Lime Mayo
1. Combine all ingredients in a bowl and whisk or stir well to combine.
2. Top with charred corn, spring onion and coriander

TIP: If you want a quicker cook on the BBQ place potato rounds on a plate, wrap in Glad Wrap and microwave for two minutes.