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1
Take a thin slice off the end of each potato and discard.
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2
Slice each potato into 1/4 inch to 1/2 inch rounds.
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3
You should get about four to five slices per potato.
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4
Place in a saucepan of cold lightly salted water and bring it to the boil.
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5
When water has been boiling for a few minutes add the whole garlic cloves.
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6
Boil for about five minutes or until potatoes are still firm but a fork can easily penetrate them.
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7
Don't overcook.
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8
Tip potatoes into a colander to drain and steam dry for a few minutes.
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9
While potatoes are steaming chop the garlic finely or put it through a garlic press.
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10
Put the hot potatoes, garlic, olive oil, fresh rosemary and salt and pepper in a ceramic bowl.
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11
(Stainless steel will turn the garlic a green colour.)
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12
Toss the potatoes through the mix; this should rough the edges of the potatoes which is what you need for the best crunch on the finished potatoes.
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13
Don't fuss if a few of the slices break up.
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14
Cover bowl with cling wrap and allow the potatoes to continue steaming until you are ready to finish them off.
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15
This can be done well ahead of time.
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16
Grill the potatoes on a medium to hot barbeque plate for about three minutes each side or until golden brown.
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17
(I tip the entire contents of the bowl onto the grill and then spread them out - this ensures all the 'good bits' of broken potato and all the garlic is included.)
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18
Lightly salt and serve immediately.
