Barbecued potato parcels

Prep time: min
Total time: min
Serves 6
sea salt and freshly ground black pepper
1 1/4 lbs
baby white potatoes, scrubbed clean
1.5 kg
large cobs of corn
unsalted butter
bay leaves
head of garlic
1 tbs
coriander seeds
15 mL
(1/6 of the recipe):
4.4 g
saturated fat
2 g
48.3 g
4.2 g
6.4 g
0.4 mg


  1. Bring a large saucepan of salted water to boil. Cut any larger potatoes in half then add to the boiling water and parboil for 12 to 15 minutes. Drain in a colander and leave to steam dry for a couple of minutes.

  2. Tear off 6 large sheets of foil, about arms length in size. Fold them in half so you’re left with double layer squares. Divide the potatoes between the squares of foil, piling them in the centre of each one. Slice the corn cobs into ¾ inch (2cm) thick slices and divide between the piles. Pop a pat of butter on each pile with one of the bay leaves. Crush the head of garlic with your hand and divide the cloves between the potato piles, then season each with a pinch of salt and pepper. Crush the coriander seeds in a pestle & mortar and scatter over the top. Fold and scrunch up the foil to make little packages – they should be sealed but not too tightly packed.

  3. Place the packages on the barbecue and cook for 15 to 20 minutes until they crisp up. Use tongs to give the packages a shake halfway through, then serve in the foil.