Buttery potatoes cooked beside the coals in a foil parcel.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 800 g potatoes, sliced 5 mm thick
- 1 tbsp olive oil
- 40 g butter, diced
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- Black pepper
- 2 tbsp water
Method
- Toss potatoes with oil, salt, garlic, oregano and pepper.
- Spread over a double layer of heavy foil. Dot with butter and add water. Fold into a well-sealed flat parcel.
- Place beside medium-hot coals, not in flames, for 30–40 minutes, turning every 10 minutes.
- Open carefully away from your face and test the centre slices. Cook longer if firm.
- Once tender, uncover and put on a grill-safe tray over the coals for 5–10 minutes if you want crisp edges.