Instructions

1. Rinse and scrub the potatoes, then put them in a pan of lightly salted water. Bring the water to the boil and cook for 5 more minutes. The potatoes should not be cooked through completely.
2. Drain the potatoes, then let them cool in a colander. When cooled, you can rest them in the refrigerator until you’re ready to barbecue or grill them, or carry on with the recipe immediately.
3. Preheat your BBQ to medium.
4. Cut the potatoes in half and brush them with a little olive oil. Season to taste. You could add some minced garlic or chilli flakes to the olive oil, if preferred.
5. Push about 5 potatoes (10 halves) onto a metal skewer, cutting sides facing each other with a bay leaf between them, like a sandwich.
6. Put the skewers onto the BBQ and grill for about 10 minutes until crispy and tender, turning them regularly.
7. Serve warm or at room temperature.