Stuffed pork medallions
Perfect for al fresco eating, pop these on the barbecue or follow our oven-cook instructions when the sun doesn't shine...
Chunky barbecue potato slices
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 4 large potatoesunpeeled
- a little olive oil
- few fresh rosemarysprigs, leaves stripped
- 2 garlic clovesvery finely sliced (optional)
Nutrition: per serving
- kcal73
- fat2g
- saturates0g
- carbs13g
- sugars1g
- fibre1g
- protein2g
- salt0.01glow
Method
step 1
Slice the potatoes to the thickness of your little finger, discarding the rounded end pieces. Tip into a pan of cold salted water and bring to the boil. Simmer for 3 mins until just cooked, then drain. This can be done a day ahead.
step 2
Rub each slice with a little oil and barbecue until golden and charred on each side. Place in a dish and sprinkle with rosemary and garlic, if using. Drizzle with a little more olive oil, season with salt and serve.
