1. Prepare the barbecue for direct grilling over medium heat (180-230°C/350-450°F).
2. Combine the aioli ingredients, plus a pinch of pepper. Set aside at room temperature for about 15 minutes to allow the flavours to blend. Add salt to taste.
3. Stir together the oil and garlic. Brush the potato planks on both sides with this garlic oil, distributing evenly, and season with ½ tsp salt and ½ tsp pepper.
4. Cook over direct, medium heat for 9-11 minutes, with the lid closed, until tender when pierced. Turn once, after 5-6 minutes. Top with parsley and serve warm with aioli.
From Weber’s Big Book of BBQ by Jamie Purviance, published by Hamlyn. £16.99; www.octopusbooks.co.uk
If some potatoes get too dark before they are cooked through, move them to a cooler part of the grill
6 tbsp extra-virgin olive oil 1 tsp finely chopped garlic 6 baking potatoes, each about 175g (6oz), scrubbed and cut into 1cm/½in planks 1 tbsp finely chopped fresh flat-leaf parsley Sea salt and freshly ground black pepper For the Aioli 250ml (8fl oz) mayonnaise 2 tbsp fresh lemon juice 1 tbsp finely chopped garlic
Time: 25 minutes, including cooking Serves: 8 Nutrition: 390 calories, 32g fat, 5g sat. fat