750g baby potatoes (uniform sizes)
2tbs olive oil
2 tbs thyme leaves (Try pizza thyme or turkey thyme)
2 tsp crushed sea salt
Wash potatoes thoroughly then boil, steam or microwave them until just tender. Pat dry.
In a large mixing bowl combine potatoes, oil and thyme. Toss gently to coat and let them stand for 1 hour.
Cook potatoes on a hot, greased barbecue flatplate for about 15 minutes, turning frequently.
Make a thyme basting brush by bundling together some long sprigs and tying them together with string. Use this to baste the potatoes with the remaining oil mixture whilst they cook.
When golden brown, place them into a serving bowl and sprinkle with salt. Garnish with thyme sprigs.