Chunky barbecue potato slices

Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue

  • Prep:15 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 73
  • fat 2g
  • saturates 0g
  • carbs 13g
  • sugars 1g
  • fibre 1g
  • protein 2g
  • salt 0.01g


  • 4 large potatoes, unpeeled
  • a little olive oil
  • few fresh rosemary sprigs, leaves stripped
  • 2 garlic cloves, very finely sliced (optional)


  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. 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.

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