Chunky barbecue potato slices

Chunky barbecue potato slices

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(3 ratings)

Prep: 15 mins Cook: 15 mins


Serves 8
Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal73
  • fat2g
  • saturates0g
  • carbs13g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.01g
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  • 4 large potato, unpeeled



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • a little olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • few fresh rosemary sprigs, leaves stripped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 garlic clove, very finely sliced (optional)


  1. Slice the potatoes to the thickness of your little finger, discarding the rounded end pieces. Tip into a pan of cold salted water and bring to the boil. Simmer for 3 mins until just cooked, then drain. This can be done a day ahead.

  2. Rub each slice with a little oil and barbecue until golden and charred on each side. Place in a dish and sprinkle with rosemary and garlic, if using. Drizzle with a little more olive oil, season with salt and serve.

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Comments (4)

thecherub's picture

These are quite simple and tasted delicious. Definately one to do again and again

marywesterback's picture

I've made this a couple of time now, and it's become a bbq favourit. I don't discard the rounded ends, they cook well too, and I've used thyme instead of rosemarym which worked beautifully.

goffin's picture

These were really easy and delicious. Don't overcok the potato slices - keep an eye on them. If you overcook then they'll lost their shape/collapse. We can't have that!

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