Name: Baby potato parcels with burnt butter and garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 - 8
Ingredients: 1 kg baby potatoes, unpeeled, halved if large; For drizzling: olive oil; 100 gm chilled butter, diced; 2 garlic cloves, crushed; Finely grated rind and juice of 1 lemon; To serve: coarsely chopped flat-leaf parsley

Baby potato parcels with burnt butter and garlic

Australian Gourmet Traveller recipe for baby potato parcels with burnt butter and garlic.

Serves 6 - 8

Prep

15M

Cook

30M

Total

45M

Ingredients

1 kg baby potatoes, unpeeled, halved if large

For drizzling: olive oil

100 gm chilled butter, diced

2 garlic cloves, crushed

Finely grated rind and juice of 1 lemon

To serve: coarsely chopped flat-leaf parsley

Method

Main

1.Combine potatoes in a bowl with a good drizzle of olive oil and season generously to taste. Preheat a barbecue to medium-high heat. Place 3 large pieces of foil on a work surface and top each with a piece of baking paper. Divide potatoes evenly onto the centre of the baking paper, fold foil and paper over to enclose and barbecue, turning parcels every 10-15 minutes, until potatoes are tender when pierced with a skewer (30-40 minutes). Set aside.

2.Meanwhile, cook butter in a small saucepan over medium-high heat (you can do this on the barbecue), swirling pan occasionally, until golden brown and nutty (5-6 minutes). Remove from heat, season to taste, stir in garlic, lemon rind and juice, and spoon mixture over potatoes. Serve warm scattered with chopped parsley.

Styling by Emma Knowles