Barbecue Chargrilled thyme potatoes
Tender potatoes earn their stripes on the barbecue - perfumed with fresh thyme, they're a winner with barbecued steak.
- (serves 6)
- 6 medium Coliban potatoes (see tips)
- 80ml (1/3 cup) extra virgin olive oil
- 2 tbs chopped fresh thyme
- Fresh thyme leaves, to serve
Cut the potatoes into 1cm-thick slices. Cook in a large saucepan of lightly salted boiling water for 5 minutes or until almost cooked. Drain.
Preheat a barbecue grill on high. Place the potato, in a single layer, on a large baking tray. Combine the oil and chopped thyme in a small bowl. Season with salt. Drizzle the oil mixture over the potato.
Add the potato to the barbecue and cook for 5-6 minutes each side or until tender and slightly charred. Transfer to a serving platter. Sprinkle with thyme leaves to serve.
If Coliban potatoes are unavailable, you can use Desiree, Royal Blue or Kestrel potatoes.
Make it ahead: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the potato in an airtight container in the fridge. Continue from step 2, 20 minutes before serving.
Swap it: For a delicious twist, swap the thyme for another woody-stemmed fresh herb, such as oregano or rosemary.
Lastly, try using a gas barbecue if you want delicious grilled flavour.