4 large potatoes, unpeeled
a little olive oil
few fresh rosemary sprigs, leaves stripped
1 tbsp garlic infused oil
Serves - 2
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.
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 oil, if using. Drizzle with a little more olive oil, season with salt and serve.
Recipe adapted from: Good Food