Chunky barbecue potato slices
- Preparation and cooking time
- Serves 8
Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue
- STEP 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.
- STEP 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.