Chunky barbecue potato slices
- Barney Desmazery
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Serves 8
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.8 out of 5.5 ratingsRate
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Forget chunky chips, these stylish slices are par-boiled then popped straight on the barbecue
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 large potatoes
unpeeled
-
a little olive oil
-
few fresh rosemary
sprigs, leaves stripped
-
2 garlic cloves
very finely sliced (optional)
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Nutrition: per serving
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kcal73
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fat2g
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saturates0g
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carbs13g
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sugars1g
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fibre1g
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protein2g
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salt0.01g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, August 2011
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A star rating of 4.8 out of 5.5 ratings
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