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
-
1
Wash the potatoes thoroughly and quarter them. If the potatoes are very small, leave them whole.
-
2
Bring a large pot of salted water to a boil. Add the potatoes to blanch.
-
3
Return the water to a boil. As soon as it begins to boil fiercely, turn off the heat and drain.
-
4
In a bowl, mix the hot, blanched potatoes with the rest of the ingredients.
-
5
Lay them out on aluminum foil (ideally with two layers) and fold them into packets, ensuring they are well sealed.
-
6
Cook over a medium heat, in the cool corner of a barbecue, for around 1 hour.