METHOD
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.
PER SERVING
73 kcalories, protein 2g, carbohydrate 13g, fat 2 g, saturated fat 0g, fibre 1g, sugar 1g, salt 0.01 g