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Oaxaca Rub Potatoes Papillote (in Packets)

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.


  • 2 lb potatoes
  • 1 leek, cut into large chunks
  • 3 Tbsp Oaxaca Rub
  • 4 Tbsp Olive Oil


  1. 1

    Wash the potatoes thoroughly and quarter them. If the potatoes are very small, leave them whole.

  2. 2

    Bring a large pot of salted water to a boil. Add the potatoes to blanch.

  3. 3

    Return the water to a boil. As soon as it begins to boil fiercely, turn off the heat and drain.

  4. 4

    In a bowl, mix the hot, blanched potatoes with the rest of the ingredients.

  5. 5

    Lay them out on aluminum foil (ideally with two layers) and fold them into packets, ensuring they are well sealed.

  6. 6

    Cook over a medium heat, in the cool corner of a barbecue, for around 1 hour.