Seasonal cooking tips

Potato slices with rosemary

8 serves

30 minutes



  • 4 large or 8 smaller potatoes
  • vegetable oil
  • fresh rosemary leaves
  • 2 garlic cloves, very finely sliced (optional)
  • salt

  1. Slice the unpeeled potatoes, slices should be around 1 cm thick.
  2. Tip the potato slices into a pan of cold salted water and bring them to the boil. Simmer for 3 mins, then drain. Let them cool.
  3. Rub each slice with a little oil and barbecue until golden and a little charred on both sides. Place in a dish and sprinkle with finely chopped rosemary leaves and very thin slices of garlic (optional). Drizzle with a little more oil, season with salt and serve as a side dish along with meat or as a main dish with salad.