Spicy Cheesy Potato Slices BBQ Recipe  One of the tastiest, and undoubtedly one of the cheapest, appetisers around.
Makes about 40
4 large baking potatoes 75g (3oz) butter, softened
1 tablespoon barbecue spice
1/2 teaspoon garlic salt
25g (1 oz) grated parmesan cheese
Prepare the barbecue for grilling, following the instructions on page 8.
Cut the potatoes lengthways into slices about 5mm (1/4 inch) thick, discarding the outer slices.
Dry the slices with kitchen paper.
Mix together the buffer, barbecue spice and garlic salt.
Brush the slices generously with the spicy butter turn and cook on o griddle plate or grill, over high heat for 4-5 minutes. Baste the uncooked side with the buffer and cook for a further 3-4 minutes or until the potato slices feel soft when pierced with a skewer. Sprinkle grated parmesan over the slices soon after turning.
To serve individual slices as an appetiser, pierce the edge of each slice with two wooden cocktail sticks, roughly I cm (1/2 inch) apart. Bringing the ends of the sticks together will enable one to hold and eat the slice decorously.
This recipe appears in 'The Barbecue Book... Burgers to Banquets' by Jim Marks
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