I have really never understood the need to wrap potatoes in foil on a barbecue. I like there to be a little crunch on the skin and a very fluffy interior. Allowing the flavour of charcoal and wood to penetrate only helps to enhance the flavours.

1. Combine the garlic powder, paprika, oregano and salt.

2. Prick the potatoes all over with a fork or skewer, rub with the oil, then roll in the powder mix.

3. Cook over indirect heat (adding wood if you desire) over a low temperature for 50-60 minutes (I use a skewer to check if they are cooked through).

4. Serve with your favourite toppings. Here I’ve dressed with butter but they are nice with sour cream, sweet chilli sauce and a mix of chopped sun-dried tomatoes, black olives, capers and basil.

Enjoy!