Chargrilled New Potatoes

Cooking the monkfish and new potatos

An easy way to cook new potatoes on the barbecue, while giving them a slightly smoky flavor.

6 Portions



  • 30 small to medium new potatoes, washed
  • 6 wooden skewers soaked in water


  • 1 garlic clove crushed
  • 1 tbsp. rosemary leaves, roughly chopped
  • 2 tbsp. olive oil
  • Maldon salt and freshly ground black pepper

Creme Fraiche

  • 6 tbsp. crème fraiche
  • 1 tbsp. chives, finely chopped

To Serve

  • 2 tsp. chives, finely chopped (to garnish)


  1. Potatoes: Bring water to boil in a saucepan large enough to hold the potatoes. Then place the potatoes in the water and bring back to the boil. When at boiling point reduce to a simmer and cook for 10-15 minutes, so that when spiked with a small knife they are firm but tender. Remove from the hot water and refresh with ice cold water.
  2. Marinade: Mix all the marinade ingredients together and toss the new potatoes in it. Place 5 potatoes on each skewer and place them back in the marinade. Leave until ready to barbecue.
  3. Place the potatoes on the sides of a moderate barbecue and cook for 10 minutes, turning halfway through the cooking time.
  4. Creme Fraiche: Mix the crème fraiche with the chives and place in a bowl for guests to serve themselves from and sprinkle with chives.
  5. Serve: Place the potatoes on guests' plates on or off the skewer or in the center of the table for guests to serve themselves from, sprinkled with a little of the chives.