Barbie dazzlers: Jersey royals with rosemary 

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Barbie dazzlers: Jersey royals with rosemary

By Helen Graves

Published: | Updated:

This is my all-time favourite potato recipe. Grilling means they turn crisp on the outside, creamy on the inside, and once their nutty skins are coated in flaky salt crystals, rosemary and oil… it’s an incredible experience.

SERVES 4

SETUP Direct cooking

PREP TIME 5 minutes

COOK TIME 20 minutes

several sprigs of rosemary

splash of vegetable oil

1kg new potatoes, such as Jersey Royals, cut into 5cm chunks if large

2 tbsp olive oil

2 garlic cloves, crushed or finely grated

sea salt and freshly ground black pepper

  • Prepare a barbecue for direct cooking over medium heat.
  • Bash the rosemary (leaving a small sprig) and a generous pinch of sea salt together a bit in a pestle and mortar. Add the splash of vegetable oil and combine, then rub all over the potatoes.
  • Grill the potatoes over direct heat for about 20 minutes, moving them around regularly until crusty and cooked through. Transfer to a serving plate.
  • Combine the olive oil, crushed garlic and the remaining small rosemary sprig in a small frying or saucepan over a medium-low heat. Sizzle gently for a minute or so, then pour the oil over the potatoes. Add some more salt and pepper, and serve.