Potato

Seven genuinely different potato sides for BBQ ribs, from vinegar-crisp smashed potatoes to kimchi salad, Cajun hash, bravas potatoes and chimichurri beans.

Warm potatoes, cannellini beans and green beans tossed with chimichurri dressing, creating a lighter herby side for smoky BBQ ribs.

Golden potato rosti cakes topped with chipotle apple slaw, giving sticky ribs a crisp, fresh side with smoky heat and sharp crunch.

Crisp patatas bravas potatoes served with smoky charred tomato sauce and garlic aioli, bringing tapas-style dipping energy to BBQ rib plates.

A smoky Cajun potato hash with sweetcorn, peppers and lime mayo, built as a hearty spoonable side for hot, fruity BBQ ribs.

A chilled kimchi potato salad with sesame dressing, cucumber, spring onion and nori, made for fatty ribs that need crunch, acidity and chilli.

Warm Bombay-style potatoes tossed with tamarind, spices and lime, then finished with yoghurt, herbs and crunchy toppings for a lively BBQ rib side.

Crisp smashed potatoes finished with malt vinegar, sea salt and quick-pickled shallots, made to cut through sticky BBQ ribs with proper chip-shop bite.

When I’m putting together a barbecue menu, potatoes are nearly always part of the plan. They’re steady, filling and endlessly useful, but they also do far more than bulk out a plate. The right potato …

Buttered baby potatoes with dill, peas and spring onion bring softness, gloss and freshness to a barbecue spread, working especially well with spicy chicken, pork ribs and sausages.