FOILED POTATOES
I have good old spuds in this recipe but you can also use foil parcels of butternut pumpkin (skin left on) sprinkled with a little nutmeg, or sweet potatoes (peeled) sprinkled with perhaps a little cumin or chilli.  Beetroot is great cooked this way and doesn’t need to be peeled. Perhaps the beetroot can be served with a little sour cream after cooking. The same technique used in cooking the potatoes is used for the pumpkin, sweet potato and beetroot. - 6 large(ish) potatoes, washed but not peeled
- 2 tablespoons olive oil
- 1-2 cloves garlic, grated
Preheat your barbecue grill. Carefully using a sharp knife, make a series of deep cuts almost all of the way through the potato. Now tear off six pieces of foil that will be large enough to enclose each potato. Place a potato on a square of foil, brush with a generous amount of the olive oil and then sprinkle with some grated garlic. Repeat with the remaining potatoes and then enclose completely in the foil. Cook over hot coals or on a barbecue grill for an hour, turning occasionally. To serve, carefully open the potato parcels and push the sides to open up the slices. By Lynn Bain, as featured in Caravan World issue 461, January 2009.
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