New potatoes parboiled until just tender, then finished in a cast iron pan over direct coals until golden and crispy on the outside. Simple, completely satisfying, and far better than any potato cooked by conventional means. This method draws out the natural sweetness of the potatoes while introducing a subtle smokiness and a crisp texture that elevates them beyond the everyday boiled or roasted spud.

The beauty of this recipe lies in its simplicity and respect for quality ingredients. Using fresh rosemary and garlic, along with a good drizzle of olive oil, brings a fragrant earthiness that complements the potatoes without overwhelming them. The direct heat of the coals combined with the cast iron pan creates an ideal environment for developing that characteristic smoky crust, locking in flavour and moisture.

This is BBQ cooking at its most approachable — no fuss, just a straightforward technique that celebrates seasonal, homegrown produce. It’s a reliable side that pairs well with everything from grilled meats to fresh salads, proving that the BBQ isn’t just for special occasions but a versatile tool for everyday cooking.