Grilled New Potatoes
500g new potatoes, scrubbed
2 teaspoons olive oil
1 teaspoon grated lemon or orange rind
1 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon dried chilli pepper flakes
1/8 teaspoon freshly ground black pepper
1. Heat a barbecue or charcoal grill until coals form white ash, or preheat a gas barbecue grill to medium. Slice each potato into wedges.
2. In a bowl, combine oil, lemon rind, rosemary, salt, chilli pepper flakes and black pepper. Mix well. Add potatoes and toss to coat.
3. Place potatoes crosswise on barbecue rack, 10cm above heat. Cook, turning occasionally, until golden brown, about 25 to 30 minutes. Serve immediately.
To make a grilled potato salad, grill potatoes as directed and then cool completely. Meanwhile, prepare a dressing. In a large bowl, combine 1/4 cup apple juice, 1/4 cup apple cider vinegar, 8 teaspoons no added salt tomato sauce, 8 teaspoons prepared mustard, 8 teaspoons light mayonnaise and 1/4 teaspoon cayene (optional). Mix well. Add potatoes; toss to combine. Cover with plastic wrap and chill for at least 1 hour, tossing once to blend the flavours.
New potatoes are small potatoes that are picked before maturing. They are sweeter and firmer than regular potatoes, which makes them good for grilling.
Long barbecue tongs are ideal for turning food when cooking on a hot barbecue. To avoid burns, don't leave tongs on hot rack when not in use.