Helen Graves’s Jersey Royals with rosemary recipe

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.

jersey royals
Rob Billington

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

  1. Prepare a barbecue for direct cooking over medium heat.
  2. 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.
  3. Grill the potatoes over direct heat for about 20 minutes, moving them around regularly until crusty and cooked through. Transfer to a serving plate.
  4. 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.

Buy the book

live fireOur recipes are taken from Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26). To order a copy for £22.10 with free p&p until 19 May, go to mailshop.co.uk/books or call 020 3176 2937.