This recipe was inspired by one I saw in the NY Times and one in an Elizabeth David cookbook. Here’s my combination of the two.Start with new potatoes and scrub them I cut the larger ones into 2 inch pieces or so. Cut a piece of parchment paper and fold it in half, creasing it. Open it on a baking sheet. Place potatoes on parchment with 2 cloved garlic (peeling is not necessary) and some fresh thyme and rosemary. Sprinkle with salt and pepper. Cut up 2-3 tbsp butter and dot on top.
Here’s printable version:
New Potatoes in Parchment Print This
1.5-2 lbs of new potatoes
2 cloves garlic
salt & pepper
sprigs of thyme & rosemary (or herbs of your choice)
3 tbsp butter
Pre-heat the oven to 375 degrees Fahrenheit. Scrub new potatoes. Cut any larger potatoes into 2″ pieces. Cut a large sheet of parchment paper, fold it in half and crease it. Place the parchment paper on a baking sheet, and open it. Lay potatoes in parchment, adding 2 cloves unpeeled garlic, and a couple of sprigs of thyme & rosemary. Sprinkle with salt and pepper. Cut the butter up and dot over the top of the potatoes. Fold the top of the parchment over, crinkling the edges to seal. Bake for 45 minutes. Let cool slightly before carefully opening parchment, and turning out into a bowl to serve.