Don’t peel the potatoes but scrub them gently – the skin keeps the nutrients in. Put them in a deep pot with 2 tablespoons of salt, cover with cold water and bring to the boil. Cooking should take about 20 minutes; when they are almost done a skewer will just go through the centre. Drain the potatoes and leave to cool. Slice into 1cm (⅓in) thick pieces, brush with a little olive oil, sprinkle with salt and pepper and grill for 2 minutes on each side.
© 1997 Peter Gordon. All rights reserved.