barbecued potatoes with turmeric, coriander & lemongrass butter

SERVES 6

200g butter, softened 2cm-piece fresh turmeric, peeled and finely chopped 1 lemongrass stalk, white part only, finely chopped 1 cup coriander leaves, finely chopped Zest of 1 lime 6 x 250g sebago potatoes, washed Extra virgin olive oil, to drizzle

1. Place the butter, turmeric, lemongrass, coriander and zest in the bowl of a small food processor and process until well combined. Season with salt and transfer to a serving bowl.

2. Preheat a barbecue over medium heat. Make 4 cuts, 1-2cm apart into each potato without cutting all the way through. Place the potatoes onto individual pieces of aluminium foil, drizzle with oil and wrap to enclose.

3. Place on a shelf in the barbecue or on a part of the grill without direct heat. Cook for 30 minutes with lid closed. Carefully open the foil and cook open for a further 30 minutes or until crisp and golden. Serve with the butter spooned over the top and on the side.