Chunky barbecue potato slices

Chunky barbecue potato slices

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(3 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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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Ingredients

  • 4 large potato, unpeeled

    Potato

    po-tate-oh

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

  • a little 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

    rose-mar-ee

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

  • 2 garlic clove, very finely sliced (optional)

Method

  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
5

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

marywesterback's picture
5

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
5

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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