New Potatoes Baked in Parchment

Submitted by Penny Gibbs on Wed, 07/06/2011 - 08:16

Summary

Yield
Prep time1 hour

Description

This simple recipe takes advantage of local potatoes, plentiful at the market right now.

Ingredients

  • 2
    lb
    small new potatoes, washed thoroughly
  • 1⁄4
    c
    olive oil
  • 3
     
    rosemary sprigs
  • 3
     
    thyme sprigs
  • 3
     
    sage sprigs
  • 1
     
    head of garlic, cloves separated but not peeled
  • 3
    t
    flat-leaf parsley, chopped

Instructions

Pre-heat the oven to 400 decrees.  Put the potatoes in a large mixing bowl.  Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.

Arrange the potatoes on an 18-inch round of baking parchment.  Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end.  It's okay if the package is not completely airtight.  Place it on a baking sheet and bake for 45 minutes.  The parchment will puff and brown as the potatoes roast within.

Remove potatoes from the oven and let rest 10 minutes.  Open the package and sprinkle with the parsley.  Serve directly from the parchment, with a large spoon for the delicious oily juices.