Oaxaca Rub Potatoes Papillote (in Packets)
Oaxaca Rub is perfect for seasoning grilled vegetables or even spicing up a salad dressing. It’s not necessary to add salt in this recipe, since it’s already in the Oaxaca Rub.
Ingredients
- 2 lb potatoes
- 1 leek, cut into large chunks
- 3 Tbsp Oaxaca Rub
- 4 Tbsp Olive Oil
Method
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1
Wash the potatoes thoroughly and quarter them. If the potatoes are very small, leave them whole.
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2
Bring a large pot of salted water to a boil. Add the potatoes to blanch.
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3
Return the water to a boil. As soon as it begins to boil fiercely, turn off the heat and drain.
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4
In a bowl, mix the hot, blanched potatoes with the rest of the ingredients.
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5
Lay them out on aluminum foil (ideally with two layers) and fold them into packets, ensuring they are well sealed.
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6
Cook over a medium heat, in the cool corner of a barbecue, for around 1 hour.
