Fancy fries? Check out this recipe for crispy fries.

In the kitchen:

• Rinse and drain the tarragon, then finely chop. Slice the lemon in half and grill one half over high heat, cut-side down. Press the juice of the grilled lemon half and combine with the mayonnaise and tarragon. Season with salt and pepper.
• Carefully wash the potatoes. Cut lengthwise into thick sticks and coat with oil, salt and pepper. Place them in the fine-mesh rotisserie basket. Attach the basket to the rotisserie spike.

At the barbecue:

• Prepare the grill for indirect high heat. Place the rotisserie with the fine-mesh basket on the grill and start the motor. Grill the potatoes for 1 hour – or until crispy. Sprinkle the cooked potatoes with coarsely chopped rosemary.

Tip: Great with a nice steak