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New Potatoes Baked in Parchment

5.0(442)

For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round of baking parchment along with garlic, herbs and olive oil. Fold the parchment into a parcel and consign it to the oven for 45 minutes. When you open the package, steam-roasted new potatoes beckon. Indulge.

by David Tanis·published 2011-06-29

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Weeknight, Side Dish

Servings

4 servings

Total time

Calories / serving

324 kcal

Ingredients (9)

serves

2 pounds small new potatoes, each 1 1/2 to 2 inches in diameternew-potato
1/4 cup olive oilolive-oil
Saltsalt
pepperpepper
1 rosemary sprigrosemary
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeledgarlic
3 tablespoons chopped flat-leaf parsleyparsley

Instructions (3 steps)

01Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in 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.
02Arrange 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 is O.K. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within.
03Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices.

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Rich recipe — supports nutrition-aware planning.