Method

• 1.
  Preheat oven to 200°C. Soak a handful of bamboo skewers for at least 1 hour in cold water (to prevent them burning).
• 2.
  Cut potatoes into 2cm cubes, leaving skin on, and place in a pan of cold, salted water. Bring to the boil and cook for 5 minutes until just starting to soften.
• 3.
  Place the oil, herbs and garlic in a medium bowl and season generously with sea salt and fresh black pepper. Add the potato and toss well to coat.
• 4.
  Thread about 4-5 potato cubes onto each skewer and place on a flat baking tray. Bake for 20-25 minutes until crisp and golden. (Alternatively chargrill on a barbecue or in a chargrill pan.)