Another recipe from my Is It Summer Yet?! Barbecue – Garlic and Rosemary New Potatoes.
Usually I make a batch of potato salad when throwing a barbecue, but felt it was time for a bit of a change.
We’d bought these funky spuds called Apache Potatoes, and it seemed a shame to cover them up with white gloopy mayo, when they had such fantastic coloured skins. I prepared the potatoes, wrapped them up in foil parcels and placed on the barbecue.
You only need a few ingredients to make this delicious potato dish, which tastes just as good cold as it does hot from the barbecue! The quantities I’ve given serves 4-8 people, depending on the size of your new potatoes and how many people want to eat!!
Garlic and Rosemary New Potatoes
- 10 new potatoes
- 2 cloves garlic, minced
- few sprigs fresh rosemary, finely chopped
- sea salt
- olive oil
Start by boiling the potatoes on the stove top. I didn’t add salt as I would be adding it later on. When the potatoes are cooked, quarter or halve them, depending on their size.
Tear off some squares of foil to make your potato parcels -you can make one per person, or put them in one big parcel.
Glug some olive oil into the centre of the foil.
Place a portion of potatoes onto the oil.
Sprinkle with garlic, rosemary and sea salt, and give a quick mix around.
Bring up the sides of the foil to make a parcel. You can set these to one side to heat up later on.
Then place onto a barbecue to warm through. We ended up putting one batch into our new smoker, and it gave the potatoes a wonderful flavour! You could also put them in the embers. The choice is yours!
Unwrap and enjoy!