If we are lucky and get a glimpse of sun this weekend and the barbecue is coming out, I would highly recommend giving these potato kebabs a go.


• 5 x garlic cloves, peeled.

• 1 tsp. sea salt flakes

• 1 tbsp. finely chopped fresh rosemary.

• ½ tsp cracked black pepper

• 5 tbsp. olive oil, plus extra for oiling

• 850/ 1kg salad potatoes

• 60g crumbled feta cheese

• 1 tbsp. chopped fresh flat leaf parsley.


Preheat a barbecue or a chargrill plate. Using a mortar and pestle, crush the garlic cloves with the sea salt until smooth and creamy. Add the rosemary and pepper, and pound to a paste. Whisk in the olive oil, then pour the mixture into a large bowl and leave to stand.

Clean the potatoes and slice in half length ways. Steam or boil in water for around 7 minutes until only just tender. Spread out on a clean towel or rack to dry. Next add these to the garlic mixture in the bowl and toss to coat.

Arrange the potatoes cut-side down on a board, reserving the remaining garlic mixture in the bowl. Thread onto pre-soaked wooden skewers or metal skewers, piercing the potato halves through the middle so that the cut sides remain facing downwards.

Oil the barbecue rack and cook the kebabs over hot coals or on the heated chargrill, cut-side down, for 3-4 minutes, turning when each side is striped from the grill. Brush the upper surface with the garlic oil as you turn. Move to the cooler zone and cook for about 5-7 minutes more, turning and brushing, until tender when pierced with the tip of a knife.

Arrange the kebabs on a serving platter, and sprinkle with the feta cheese and parsley.

Serve while still hot.

Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow

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