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Buttery potato parcels

Published: 30 Jun 07
Updated: 18 Mar 24

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!

Easy
July 2007

Test kitchen approved

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

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

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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.

Recipe from July 2007 Issue

Nutrition

Nutrition: per serving

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

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.