| 1. |
Bring a large pan of water to a boil, add the potatoes, and parboil them for 10 minutes. Drain the potatoes, rinse under cold water, and drain again thoroughly. |
| 2. |
Transfer the potatoes to a chopping board. When the potatoes are cold enough to handle, cut into thick wedges, but do not remove the skins. |
| 3. |
Heat the oil and butter in a small pan, together with the garlic. Cook gently until the garlic begins to brown, then remove the pan from the heat. |
| 4. |
Stir the rosemary, parsley, thyme and salt and pepper to taste into the mixture in the pan. |
| 5. |
Brush the herb mixture all over the potatoes. |
| 6. |
Broil the potatoes over hot coals for 10-15 minutes, brushing liberally with any remaining herb and butter mixture, or until the potatoes are just tender and cooked through. |
| 7. |
Transfer to a warm serving plate and serve as a starter or as a side dish. |
