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Patatas bravas parcels
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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 April 2012.