- 3 cups of fingerling potatoes
- Cracked sea salt
- Ground black pepper
- Garlic salt
- Two tablespoons of extra virgin olive oil
- One quarter of a cup of sliced European parsley
- 6 sliced green onions
- Half a red onion — diced
I boiled fingerling potatoes for 10 minutes, strained and cut them long ways into fours. I placed the potatoes in a tin foil baking dish and massaged one tablespoon of extra virgin olive oil into the potatoes before sprinkling with cracked sea salt, garlic salt and cracked black pepper. I placed the tin foil dish onto the grill of the barbecue and closed the lid.
I cooked for a bit longer. I also added parsley, green onions and red onions before retuning the potatoes to the barbecue and closing the lid. Once golden brown, remove and enjoy.