Ingredients

Potatoes

• 30 small to medium new potatoes, washed
• 6 wooden skewers soaked in water

Marinade

• 1 garlic clove crushed
• 1 tbsp. rosemary leaves, roughly chopped
• 2 tbsp. olive oil
• Maldon salt and freshly ground black pepper

Creme Fraiche

• 6 tbsp. crème fraiche
• 1 tbsp. chives, finely chopped

To Serve

• 2 tsp. chives, finely chopped (to garnish)

Method

1. Potatoes: Bring water to boil in a saucepan large enough to hold the potatoes. Then place the potatoes in the water and bring back to the boil. When at boiling point reduce to a simmer and cook for 10-15 minutes, so that when spiked with a small knife they are firm but tender. Remove from the hot water and refresh with ice cold water.
2. Marinade: Mix all the marinade ingredients together and toss the new potatoes in it. Place 5 potatoes on each skewer and place them back in the marinade. Leave until ready to barbecue.
3. Place the potatoes on the sides of a moderate barbecue and cook for 10 minutes, turning halfway through the cooking time.
4. Creme Fraiche: Mix the crème fraiche with the chives and place in a bowl for guests to serve themselves from and sprinkle with chives.
5. Serve: Place the potatoes on guests' plates on or off the skewer or in the center of the table for guests to serve themselves from, sprinkled with a little of the chives.