Save to your scrapbook
Patatas bravas parcels
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1kg Jersey Royal or new potatoes, halved if large
1 tbsp olive oil
4 garlic cloves, finely chopped
50g Cooks’ Ingredients Green Chillies, deseeded and chopped
3 Waitrose Classic Vine Tomatoes, chopped
1 tbsp red wine vinegar
knob of butter, for greasing
2 tbsp finely chopped flat-leaf parsley
1. Light the barbecue and allow it to reach a good cooking temperature. Boil the potatoes for 8 - 10 minutes until just tender. In another small saucepan, heat the oil then cook the garlic and chillies for 2 - 3 minutes until beginning to turn golden. Add the tomatoes and cook for a further 5 minutes until softened and pulpy. Stir in the vinegar.
2. Divide the potatoes between 6 large, buttered squares of foil. Spoon over the sauce then bring up the edges to enclose the filling. Cook over medium coals for 20 - 30 minutes until crusty at the bottom, or in a preheated 200°C, gas mark 6 oven for 30 minutes.
3. Open up the parcels and sprinkle in the parsley before serving.
Typical values per serving:
This recipe was first published in Thu Apr 19 10:26:00 BST 2012.