Herb-Roasted New Potatoes in Parchment Pouch


Makes 4 servings
  • pounds small new potatoes, each 1½ to 2 inches in diameter
  • ¼ cup olive oil
  • Salt
  • pepper
  • rosemary sprig
  • A few thyme sprigs
  • A few sage sprigs
  • 1head of garlic, cloves separated but not peeled
  • tablespoons chopped flat-leaf parsley



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.

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