- 2 pounds (1 kg) purple potatoes, halved or quartered if large
- 2 heads garlic, separated into cloves (unpeeled)
- '3 tablespoons olive oil
- Salt and freshly ground pepper
- 8 ounces (250 g) chorizo, thickly sliced
Preheat grill to medium-high.
Place potatoes and garlic in a bowl and toss with olive oil and season with salt and pepper. Place potatoes in a metal container that can go on the barbecue. Scatter chorizo slices over potatoes and cover with foil.
Place on grill and grill for 15 minutes. Use tongs to turn potatoes so they brown evenly and continue to grill for 10 to 15 minutes longer or until potatoes are tender and browned. Remove garlic cloves from skin and toss with potatoes.