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Baby potato parcels with burnt butter and garlic

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

By Emma Knowles
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6 - 8
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Baby potato parcels with burnt butter and garlic


  • 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


  • 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.