- Recipes
- Slow-Cooked Rosemary Potato Parcels
Ingredients
- 500g new potatoes, cut into 2cm chunks
- 150g button mushrooms, halved
- 1 red onion, sliced
- 8 cloves garlic, sliced
- 3 sprigs fresh rosemary
- 4 tbsp olive oil
- 50g butter
Method
Step 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.
Shop the ingredients
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Ocado Red Onions 3 per pack
3 per pack£1.10
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