Potato Parcels
on Friday, 09 August 2019.
Posted in French Friday, Provence
Small parcels of baby potatoes are a great side dish with any meal, but can adorn the table at a simple barbeque, and give a rustic feel to the whole meal time experience.
Ingredients
Ingredients
- 12 small potatoes
- 2 tsp salt flakes (I use Murray River Pink Salt flakes)
- 1 tblsp of beer per each potato
- 2 tblsp honey
- 1 tsp herbs de Provence
Method
Method
- Preheat oven to 180 degrees.
- Mix together the honey, beer, salt and herbs de Provence.
- Wash potatoes and place them onto a sheet of baking paper, which is large enough to wrap the potato and have some overhanging at the top. I placed a small piece of baking paper under the potato for extra padding.
- Pour the liquid mixture onto each potato and then tie a piece of string at the top of each one. Place onto a baking tray, then into the oven for about 40 minutes, or till potatoes are just tender, and you can see that the marinade has caramelized.
- I also tried white wine instead of beer to see how it tasted, but the beer had a much nicer flavour. I think I will stay with the beer next time I make these lovely little potato parcels.
