- 2 pounds small new potatoes, each 1½ to 2 inches in diameter
- ¼ cup olive oil
- 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
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.
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.
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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