Grilled Spuds

Ingredients

1 lb. Yukon Gold potatoes, parboiled and peeled (500g)
Olive oil for brushing potatoes
1/4 tsp freshly ground black pepper (1.25ml)
1/4 tsp salt (1.5ml)
2 tbsp of rosemary, chopped (30ml)
6 x wooden skewers

Directions

Soak wooden skewers in water for 1 hour.

Parboil the potatoes by dropping them (whole and with skin on) into a pot of boiling water. Boil the potatoes for approx. 5-7 minutes. They should be cooked only part of the way so they can be finished on the barbecue. Drain and run cold water over the potatoes to cool them down. Cut the potatoes into round disks about ½ inch thick.

Arrange the potatoes on skewers so that the disks will lay flat on the grill. Brush skewers with oil and season to taste with salt, pepper and rosemary.

Preheat the grill to medium-low heat 300°F/150°C

Place a 4 inch (10cm) by 10 inch (25cm) piece of aluminium foil in the center of the barbeque grill rack.

Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers).

Grill the potatoes over direct heat for 4 minutes per side.