Give the potatoes a wash and scrub, but don't peel. Put them into a pan of cold water and season generously with salt. Bring to the boil and cook until tender, (about 12-15 minutes from when the water starts to boil.) You can do this in advance.

Meanwhile, get the BBQ lit and let the coals settle to steady glowing embers.

Make the marinade by peeling the zest from the lemon in long strips. Halve the lemon and squeeze the juice. Place the zest, oregano, and garlic cloves, skin and all, in a pestle and mortar. Bash to release the flavoursome oils. Add the lemon juice, smoked paprika, dried chilli, a generous glug of olive oil, and a few good turns of black pepper.

Drain the spuds and thread onto skewers. Lightly press down on the spuds to split the skins a little, it makes for a crispier surface. Take care to not squash them too much though. Oil them lightly and season with salt.

Place them on the BBQ, over a medium heat, and cook until crisp and golden on both sides. Turn every few minutes and occasionally baste with the marinade oil while they cook. They should take 8-10 minutes. If they're cooking too fast or burning, move them to a cooler part of the grill, away from direct heat, to slow down.

When they come off the BBQ give them a generous brush with the marinade oil. Slide them off the skewers into a serving bowl and finish with a final sprinkle of salt. Wolf them down while hot with a condiment of your choice.