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Barbecue chippie potatoes

  • 5 minutes
  • 10 minutes
  • 4-5
Barbecue chippie potatoes

A great way to use up leftover new potatoes.


  • 500 grams baby new potatoes, cooked
  • 4-6 cloves garlic, crushed
  • 1 tablespoon mustard seeds
  • ¼ cup chopped fresh chives
  • Sweet mustard dressing
  • ¼ cup oil, olive is nice here
  • ¼ cup cider or white wine vinegar
  • ¼ cup runny honey
  • 2 teaspoons prepared mustard


  1. Cut the potatoes in half and season with salt and pepper.
  2. Heat the barbecue hot-plate and pour on a good dash of oil. Add the potatoes and garlic and cook over a moderately hot temperature until hot and slightly golden.
  3. Sprinkle on the mustard seeds and when they begin to pop, scatter over the chives. Transfer to a platter and pour over the sweet mustard dressing. Serve warm.
  4. Sweet mustard dressing
  5. Combine all the ingredients in a jar. Seal and shake to mix. Season with salt and pepper, if wished.

Cooks Tips

For the kids

- Take the potatoes off the barbecue before adding themustard seeds and tossing in the dressing

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