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.
- 2 lb potatoes
- 1 leek, cut into large chunks
- 3 Tbsp Oaxaca Rub
- 4 Tbsp Olive Oil
Wash the potatoes thoroughly and quarter them. If the potatoes are very small, leave them whole.
Bring a large pot of salted water to a boil. Add the potatoes to blanch.
Return the water to a boil. As soon as it begins to boil fiercely, turn off the heat and drain.
In a bowl, mix the hot, blanched potatoes with the rest of the ingredients.
Lay them out on aluminum foil (ideally with two layers) and fold them into packets, ensuring they are well sealed.
Cook over a medium heat, in the cool corner of a barbecue, for around 1 hour.