Buttery potato parcels

Name: Buttery potato parcels
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1kg baby new potatoes; 1 garlic clove, crushed; 4 tbsp finely snipped fresh chives; 50g butter, at room temperature

Easy
July 2007

Easy
July 2007

Serves 6
Hands on time 35 mins

Buttery potato parcels are a fast and delicious side ideal for any barbecue.

Vegetarian recipes

Nutrition: per serving

Calories: 180kcals
Fat: 7.4g (4.5g saturated)
Protein: 3g
Carbohydrates: 27g (2.3g sugars)
Salt: 0.2g

Nutrition: per serving

Calories: 180kcals
Fat: 7.4g (4.5g saturated)
Protein: 3g
Carbohydrates: 27g (2.3g sugars)
Salt: 0.2g

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Ingredients

1kg baby new potatoes
1 garlic clove, crushed
4 tbsp finely snipped fresh chives
50g butter, at room temperature

1kg baby new potatoes
1 garlic clove, crushed
4 tbsp finely snipped fresh chives
50g butter, at room temperature

Method

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.

Method

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.

delicious. tips

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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