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  • 250 g baby potatoes/new potatoes halved if large
  • 15 g butter, cut into 4 knobs
  • herb dip
  • 4 tbsp soured cream
  • 1 tbsp milk
  • 1 tsp chopped chives
  • 1 tsp parsley
  • 1/2 tsp chopped dill or 1 extra tsp of chopped chives


  1. Boil the potatoes in slightly salted water for 10-12 minutes, until almost tender. Drain and leave to cool.
  2. Mix together the ingredients for the dip and season to taste with salt and pepper. Refrigerate until needed.
  3. To bake the potatoes on the grill, place them in the center of a large piece of foil. Season to taste and bring the edges of the foil together. Scrunch the foil to make a parcel (this can be done in advance). Put the bag on a hot grill and cook for 8 to 10 minutes until the potatoes are piping hot.
  4. Undo the bag and serve with the herb dip.
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