Wood-roasted potatoes with thyme and garlic

These potatoes are simmered with lots of garlic and thyme to infuse them with flavour, then roasted over hot charcoal and oak wood chips with more garlic and thyme. This wonderful dish is brilliant straight from the grill with barbecued or roast chicken.

Serves 4

You’ll also need some beech or oak chips, if you want an extra-smoky flavour

800g (1¾lb) Charlotte, Pink Fir Apple or other waxy potatoes

1 garlic bulb, cut in half, plus 4 extra garlic cloves, peeled

6 sprigs thyme

50g (3½ Tbsp) unsalted butter

olive oil, for cooking

sea salt and black pepper

Place the potatoes in a medium saucepan, cover with cold water and add the halved garlic bulb and 3 of the thyme sprigs. Bring to the boil on the stovetop and cook until tender. Drain well and leave to cool, then cut the cooled potatoes into bite-size chunks.

Light the barbecue and set for direct/indirect cooking. Throw a good handful of wood chips onto the coals, if you like.

Take a roasting tin or ovenproof frying pan large enough to hold the potatoes and place in the direct heat zone. Add a good lug of olive oil and, when the oil starts to smoke, add the potatoes and season well. Toss the potatoes in the oil to coat, then close the lid of the barbecue.

Cook for 4 minutes before tossing the potatoes again and adding another handful of wood chips, if using. Cook for a further 3 minutes, then add the butter, extra garlic cloves and the leaves from the remaining 3 thyme sprigs. Toss the potatoes again, then transfer to the indirect heat zone and cook for 2 minutes, or until they are crisp and golden brown.

Serve the potatoes immediately, spooning over any butter, garlic and thyme left in the tin or pan.