Baby potato parcels with burnt butter and garlic

AT A GLANCE

  • Serves 6 - 8 people

  • 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
01   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.
02   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.

Topics:

PARSLEY, LEMONS, GARLIC, SIDE DISH, POTATOES, SUMMER, MODERN AUSTRALIAN

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2014

Jan 2014

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