1 1/2 lbs (675 g) baby potatoes, halved (about 1 litre/4 cups)

1 onion, peeled and cut into 12 wedges

4 cloves garlic, peeled and halved

3 oz (80 g) pancetta (or bacon), diced (about 125 ml/1/2 cup)

2 tablespoons (30 ml) butter

1/4 cup (60 ml) crème fraiche (cultured cream)

1 tablespoon (15 ml) chopped flat-leaf parsley

Salt and pepper

Preheat the grill, setting burners to high. Oil grate.

Layer two large sheets of aluminum foil. In the centre, combine potatoes, onion, garlic, pancetta and butter. Season with salt and pepper. Close to seal.

Reduce the heat of the grill to medium-low. Place papillote on the grill, close lid and cook for 35 to 40 minutes or until potatoes are tender. Remove from the grill. Open papillote. Add cream and mix thoroughly. Sprinkle with parsley.

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