Barbecued Potato Slices

This recipe can be varied to accompany your main dish. You can spice it up by adding chilli; make it more herby; use lemon juice or orange juice or whatever. Play around with it.

1 kg large, floury potatoes
4 tbsp olive oil
2 cloves garlic
1 tbsp lemon juice or vinegar
1 tbsp chopped fresh herbs
2 tsp paprika
sea salt
black pepper

Slice the potatoes about 5 mm thick. I use a mandoline slicer to get even slices but you can use a knife.

Crush the garlic with the salt. Do this by roughly chopping the garlic; add salt and then mash it with the flat of the blade of your knife. This releases more of the garlic flavour and because it has combined with the salt it penetrates better.

Mix the olive oil, garlic, lemon juice, herbs, paprika and black pepper in a plastic container with a sealable lid. Add the potato slices and shake well to mix the ingredients and coat the potatoes. Leave to marinade for an hour or so. Shake the container every so often.

Barbecue the slices on a hot plate until crisp and browned on both sides.