Parchment Roasted Potatoes Recipes

PARCHMENT ROASTED POTATOES

Steps:

• Preheat the oven to 400°F. Cut a large piece of parchment paper the same size as a rimmed baking sheet. Set aside.
• Place potatoes and garlic in a large bowl, and drizzle over olive oil. Season with a few pinches of kosher salt and several turns of black pepper, tossing to combine. Tip out potatoes and garlic on to the center of the prepared parchment paper. Scatter rosemary, thyme and sage sprigs over top.
• Fold the parchment in half over the potatoes (see photo above), then fold and crimp the edges underneath. I like to do the long edge first, then the sides. Don't worry if the seal is not completely airtight. Transfer the baking sheet with parchment packet to the oven, and cook until potatoes are tender and slightly browned (about 45 minutes).
• Let the potatoes cool for 10 minutes inside the parchment before serving. Open the packet and sprinkle with chopped parsley.

NEW POTATOES BAKED IN PARCHMENT

Steps:

• Heat 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.
• Arrange 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.
• Remove 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.