Herb-Roasted New Potatoes in Parchment Pouch
Ingredients
- 2 pounds small new potatoes, each 1½ to 2 inches in diameter
- ¼ cup olive oil
- Salt
- pepper
- 1 rosemary sprig
- A few thyme sprigs
- A few sage sprigs
- 1head of garlic, cloves separated but not peeled
- 3 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Pre-heat the oven to 400 degrees. Rinse the potatoes in water. Put them in a large mixing bowl. Add the olive oil, a generous amount of salt and pepper, rosemary, thyme, sage and garlic cloves, and mix to coat the potatoes.
Step 2
Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold again and crimp the rounded edge to make a somewhat sealed closure. It is O.K. if the package is not completely airtight. Place the parchment package on a baking sheet and bake for 45 minutes. Parchment will puff up and brown as the potatoes roast.
Step 3
Remove potatoes from oven and let rest 10 minutes. Open the parchment and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious, oily juices.
Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.
Bring French Tradition to your weeknights...
America's Test Kitchen Winner:PaperChef Parchment Cooking Bags
"PaperChef Culinary Parchment Cooking Bags take a traditional French cooking method and make it accessible and easy enough for a speedy weeknight dinner."
