Chunky Chips on the BBQ

These are some of the easiest potatoes to cook, and so fantastic they border on addictive. At the time of writing I’ve eaten these, freshly made, three days running. First with sausage and vegetable kebabs, next with whole barbequed sardines and salad, and finally with a glorious T-bone steak. (It was the weekend, after all.) Which goes to show not only how versatile these chips are, but how effortless they are to produce that I happily made them from scratch three days running without a moment’s hesitation.

The recipe that follows would feed two adults (or two adults and two children), on the basis that half a standard barbeque grill is taken up by whatever else you’re serving these with. But you could easily double up by dedicating the whole of your barbeque space to the potatoes, having already cooked your protein on the BBQ, then keeping it warm in a low oven.

Feeds 2


4 medium potatoes, scrubbed clean but left unpeeled
1 tbsp olive oil
1 tbsp red wine vinegar


Slice the unpeeled potatoes lengthwise into slices about the width of your pinky finger. Place the sliced potatoes into a pot of cold, salted water. Bring to the boil and cook for a few minutes, or until just before tender. Drain, then leave to steam dry in the colander.

Transfer the potato slices to a bowl then toss with the oil, vinegar, pepper and lots (and I mean lots) of salt. 

Barbeque the potato slices over a medium barbeque, turning a few times during cooking, until charred and crisp. Serve immediately.

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