"The best flavour here is obtained by using the freshest, youngest potatoes you can get your hands on," says Devlin. "Many varieties will work, but I'd aim for something pretty waxy. It works best cooked over coals, but the oven will give you a good result, too."
- 4 sprigs lemon thyme
- ½ bunch mint, leaves picked, stalks reserved
- 1 garlic clove, unpeeled, halved lengthways
- 800 gm waxy baby potatoes (such as kipfler and purple Congo), halved
- 50 gm butter, diced
- 50 ml macadamia nut oil (2½ tbsp)
- 150 gm plain yoghurt
- 10 gm finely grated fresh horseradish or jarred horseradish (1½ tbsp)
- 1Start a wood fire and let it burn down to just embers (or heat a covered barbecue to medium-high or preheat the oven to 220C). Place 2 large pieces of foil on top of each other, then repeat so you have two stacks of foil. Divide lemon thyme, mint stalks and garlic between them, scattered in the centre, then place potatoes on top. Scatter with butter, drizzle with macadamia oil, season generously to taste, then wrap each into a tight parcel, place directly on coals and spread some hot coals on top (If you’re using a gas barbecue, place parcels on grill section and cover with the hood). Roast potatoes until tender when pierced with a skewer (15-20 minutes).
- 2Meanwhile, combine yoghurt and horseradish in a bowl and season to taste with sea salt.
- 3To serve, transfer potatoes to a serving dish, drizzle with juices from the parcels and the yoghurt mixture and scatter with mint leaves.