Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue
Ingredients
- 4 large potatoes, unpeeled
- a little olive oil
- few fresh rosemary sprigs, leaves stripped
- 2 garlic cloves, very finely sliced (optional)
Method
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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.
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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.