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Recipe for :

Spanish Potatoes

This recipe for Spanish Potatoes has been reproduced courtesy of Qbag. So who or what is Qbag?

Qbag provides the ideal solution for healthy and convenient cooking. It allows you to cook a wide range of dishes in the traditional en papillote style in a conventional oven and on a BBQ.

Barbecue cooking is a favourite pastime, but cooking different foods on a BBQ side by side (such as burgers, sausages, chicken, vegetables, fish and fruit) can be a problem. Qbag is the ideal solution as the aluminium foil cooking bags are able to withstand the direct heat on a barbecue and allow you to cook meat, fish and vegetarian recipes next to each other without the transfer of flavours. Qbag is perfect for the gourmet cook, vegetarian / vegan, those with a caravan or people who enjoy camping.

Qbag locks in the flavours of your favourite food by retaining its moisture and succulence whilst cooking on a BBQ or in a conventional oven. The window, which also helps your food breathe, lets you keep an eye on the dish whilst it's cooking and you can peel it back to add ingredients, stir or even have a quick taste.

For where to order your Qbags from visit

Ingredients for Spanish Potatoes

1 Qbag
250g new potatoes cut in thirds
200g red pepper diced
12 cherry vine tomatoes cut in half
2 cloves of garlic chopped
2 tablespoons of chopped parsley
1 goodpinch of saffron
2 good pinches salt
2 good pinches pepper
75 ml white wine
75 ml olive oil

How to make Spanish Potatoes

A great way to use the BBQ whilst it’s too hot for meat to create the perfect accompaniment to any meat or fish dish.

  • Dice the potatoes, peppers and cut the tomatoes and mix in a bowl.
  • Add the chopped garlic, saffron and salt and pepper.
  • Squeeze with your hand to squash the tomatoes.
  • Place into an open Q-bag along with wine and olive oil.
  • Seal with two 3 - 4cm folds at the top of the bag and press down firmly to seal.
  • Place onto a hot barbecue and cook for 25 minutes over high heat
  • When cooked, the potatoes and peppers and tomatoes should be soft and the juices emulsified.
  • Remove the clear film window and sprinkle with chopped parsley and serve


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