• People

    Serves : 6

  • Prep Time

    10 min.

  • Cooking Time

    30 min.


the Ingredients

Tumbled  Mediterranean  Potatoes 346X318
  • 1kg baby new potatoes
  • 200g cherry tomatoes
  • 1 bulb of garlic
  • 100g olives
  • 30g rosemary
  • Salt and pepper
  • Olive oil


These delicious mediterranean potatoes are best enjoyed alongside a barbecued roast.

In the kitchen:
  • Boil the potatoes in salted water for 10 minutes then allow to cool.
  • Break up the garlic bulb but don't peel. Next, strip the rosemary leaves from the stalks. Then to a large bowl add the garlic, rosemary and all other ingredients, followed by a good drizzle of olive oil. Finally season with salt and pepper.
At the barbecue:
  • Prepare the barbecue for direct heat - approx. 240°C. If using a charcoal barbecue, you need 1 Weber Rapidfire Chimney Starter of lit briquettes. 
  • Place an aluminium tray between the briquettes to collect the juices.
  • Place all the ingredients into the Rotisserie Fine Mesh Basket then slot the spit into the rotisserie motor. Switch on and leave to turn with the barbecue lid down for approx. 30 minutes.

Tip: If the baby potatoes you are using are rather large, simply slice in half to ensure even roasting.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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