Chunky barbecue potato slices

• large potatoes↗4

  unpeeled

• a little olive oil
• fresh rosemary

  sprigs, leaves stripped

• garlic cloves↗2

  very finely sliced (optional)

Step-by-step instructions

1. 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.

2. 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.