Buttery potato parcels
- July 2007
- Serves 6
- Hands on time 35 mins
Combine new potatoes, garlic, chives and butter, seal inside a foil parcel and cook over the hot embers of a barbecue to impart a fabulous smoky flavour. You could always do this in the oven too!
- Vegetarian recipes
- 7.4g (4.5g saturated)
- 27g (2.3g sugars)
- 1kg baby new potatoes
- 1 garlic clove, crushed
- 4 tbsp finely snipped fresh chives
- 50g butter, at room temperature
- Cook the potatoes in boiling water for 15-20 minutes, until tender. Drain well, then toss with the garlic, chives, butter and some salt and pepper.
- Divide between 3 double-thickness squares of foil and sit directly over the barbecue coals for 10-15 minutes, until they brown and catch a little on the bottom.
Get ahead of time by mashing together the garlic, chives, butter, and some salt and black pepper. Chill until needed. You could also try threading the cooked potatoes onto skewers and cook over hot coals for 5-10 minutes, until crispy. Dot with the garlic butter to serve.
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