Name: Minty new potatoes recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4–6
Cuisine: British
Ingredients: 500-750g (1-1½lb) new potatoes; 4 spring onions, sliced; 1 tablespoon chopped fresh mint; 50g (1¾oz) butter; Salt and freshly

Nutrition Per Portion

RDA

Calories

122 Kcal

Fat

7 g

10%

Saturated Fat

4.5 g

23%

By Sue McMahon

published 20 August 2019

New potatoes cooked in a foil parcel on a BBQ with minty butter. Prepare in advance so they are all ready to put on the BBQ when your guests arrive.

Ingredients

500-750g (1-1½lb) new potatoes
4 spring onions, sliced
1 tablespoon chopped fresh mint
50g (1¾oz) butter
Salt and freshly

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

Place the potatoes in a pan and cover with water. Bring to the boil, then reduce the heat and simmer them for about 10 minutes. Drain the potatoes well and leave them to cool.
Place the potatoes on a double layer of foil, scatter the spring onions and mint on top, then put the butter in the centre and season well with salt and pepper. Wrap the foil up around the potatoes, keeping them in a single layer.
Cook the foil parcel on a medium-heat barbecue for about 15-20 minutes, turning occasionally, until the potatoes are tender.
Remove the parcel from the barbecue, carefully open it and tip the potatoes into a serving dish.

Top Tip for making Minty new potatoes

Cookery Editor, Sue McMahon, suggests that the potatoes can be boiled the day before. The boiling reduces cooking time on the BBQ. If you want to omit this stage, the potatoes can be cooked in the foil parcel from raw, just allow a longer cooking time and turn the foil parcel regularly, so that the potatoes cook evenly.

Explore More

BBQ Recipes Mint Recipes Onion Recipes Potato Recipes

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.