Barbequed Garlic and Rosemary Potatoes
Crunchy on the outside and fluffy inside. A simple delicious and economical side dish for a barbeque. 20
scrubbed - can be peeled if preferred but not necessary
Must be fresh - peeled left whole
Roughly chopped - must be fresh
Take a thin slice off the end of each potato and discard. Slice each potato into ¼ inch to ½ inch rounds. You should get about four to five slices per potato. Place in a saucepan of cold lightly salted water and bring it to the boil. When water has been boiling for a few minutes add the whole garlic cloves. Boil for about five minutes or until potatoes are still firm but a fork can easily penetrate them. Don't overcook. Tip potatoes into a colander to drain and steam dry for a few minutes. While potatoes are steaming chop the garlic finely or put it through a garlic press. Put the hot potatoes, garlic, olive oil, fresh rosemary and salt and pepper in a ceramic bowl. (Stainless steel will turn the garlic a green colour.) Toss the potatoes through the mix; this should rough the edges of the potatoes which is what you need for the best crunch on the finished potatoes. Don't fuss if a few of the slices break up. Cover bowl with cling wrap and allow the potatoes to continue steaming until you are ready to finish them off. This can be done well ahead of time. Grill the potatoes on a medium to hot barbeque plate for about three minutes each side or until golden brown. (I tip the entire contents of the bowl onto the grill and then spread them out - this ensures all the 'good bits' of broken potato and all the garlic is included.) Lightly salt and serve immediately.