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
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