Barbecued fillet of beef with mustardy soured cream sauce
This meaty main course from James Martin makes a delicious dinner party dish - barbecue or griddle for a smoky outer crust and a meltingly tender middle
Foil-wrapped baby potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 750g miniature new potatoes
- 2 tbsp olive oil
Nutrition: per serving
- kcal125
- fat4g
- saturates1g
- carbs19g
- sugars1g
- fibre2g
- protein2g
- salt0g
Method
step 1
If your barbecue hasn’t already been heated, light and heat until the ashes turn grey. Put the potatoes in a large saucepan of cold water and bring to the boil. Once boiling, cook for 5 mins until slightly tender.
step 2
Drain and leave to steam-dry for 2 mins. Transfer to a large sheet of foil, coat in the olive oil and season well. Make sure the potatoes are sitting flat against the foil so each one gets charred when grilled. Wrap in the foil like a parcel, and wrap again to ensure the potatoes are completely covered. Cook on the barbecue for 10 mins.
step 3
Check they are cooked by inserting a skewer into one of the potatoes. Carefully remove from the foil and serve in a dish.
