Countryfile Magazine - - Make And Do -

Th­ese easy roast pota­toes take the long­est to cook so be sure to start them off first.

Serves about 4

500g new pota­toes, scrubbed clean 2 tbsp olive oil 3-4 cloves gar­lic, bruised Salt & freshly ground black pep­per to taste Cut the new pota­toes into 5mm slices and toss in olive oil. Sea­son well with black pep­per and a lit­tle salt. Tear off two gen­er­ous sheets of foil and lay them one on top of the other in a cross shape. Pile the pota­toes in the mid­dle of the foil, spread­ing out into a layer of about 2cm-3cm thick and tuck in the bruised gar­lic cloves. Fold up the foil and seal tightly. Take an­other layer of foil and wrap it around the par­cel. When your bar­be­cue is lit and the coals are white­hot, place the foil par­cel onto the grill. Let the pota­toes cook for about 30 min­utes, turn­ing the par­cel over two or three times to make sure they cook evenly. To­wards the end of cook­ing, poke a skewer through the foil to test if the pota­toes are cooked.

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