Slow-Cooked Rosemary Potato Parcels
By OcadoLifePerfect for prepping in advance and popping on the barbecue when you're ready.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 150 g of button mushrooms, halved
- 1 red onion, sliced
- 8 cloves of garlic, sliced
- 3 sprigs of fresh rosemary
- 4 tbsp of olive oil
- 50 g of butter
- 500 g of new potatoes, cut into 2cm chunks
Method
4 stepsStep 1
In a bowl, mix the potatoes, mushrooms, onion, garlic, rosemary leaves and olive oil.
Step 2
Cut eight 25cm lengths of tin foil. Lay out four of them and divide the mixture between them. Season and top with a knob of butter.
Step 3
Scrunch the parcels of foil to seal and wrap each one in a second piece. Cook on the hottest part of the barbecue for 30 mins, turning regularly.
Step 4
Carefully open a parcel to check the potatoes are tender and turning brown - then they’re ready to serve.