Roasted potatoes with chives and crème fraîche

Wrap the potatoes separately in aluminum foil with a knob of butter, 1/2 clove of garlic and a pinch of salt. Roast the potatoes on the barbecue until done.

Cut the potatoes open and scoop 1 tablespoon of crème fraîche on each half. Garnish each half with chopped chives, both whole and finely chopped.