My default accompaniment for anything barbecued is either a garlic-heavy panzanella salad, preferably heavy on the cucumber for ultimate refreshment or cubed potatoes roasted in the oven with rosemary and garlic. However, we appear to be going through what the BBC and the dear old Met Office are endearingly calling a heatwave (I would call it summer and slap on the sunscreen, but then I am not paid for hyperbole and panic-mongering) and the thought of having the oven on was enough to make me hyperventilate and swoon to the floor (you can have that hyperbole for free).
Flicking through the excellent Barbecue for their Memphis recipe for pork ribs, I came across their recipe for barbecued potatoes which fitted the bill entirely perfectly and justified the turning on of the BBQ. I of course jigged it about a little, because I can never leave well enough alone, but the idea is in essence theirs.
Serves 2 with leftovers:
Bring a pan of salted water to the boil and add roughly two good handfuls of either scrubbed new potatoes or larger potatoes but in half. Cook at an enthusiastic simmer for 5-6 minutes until just tender but offering a little resistance to the point of a knife.
Drain them thoroughly, even drying them out over a low heat for a few seconds, toss in olive oil and season liberally.
Whisk together the juice of 1/2 lemon, 5-6 tbsp extra virgin olive oil, 2 tbsp olives, stoned and chopped, a sprig of rosemary, finely chopped and a crushed garlic clove and season.
Thread the cooled potatoes onto skewers and leave them on the BBQ for around 15 minutes until they start to crisp and turn gold. When done to your liking, toss them in the dressing and serve warm.