New Potatoes Baked in Parchment

Name: New Potatoes Baked in Parchment
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 pounds small new potatoes, each 1 1/2 to 2 inches in diameter; 1/4 cup olive oil; Salt; pepper; 1 rosemary sprig; A few thyme sprigs; A few sage sprigs; 1 head of garlic, cloves separated but not peeled; 3 tablespoons chopped flat-leaf parsley

By David Tanis

Updated Aug. 12, 2024

New Potatoes Baked in Parchment — Jim Wilson/The New York Times

Total Time: 1 hour
Cook Time: 45 minutes
Rating: 5(405)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

2pounds small new potatoes, each 1½ to 2 inches in diameter
¼cup olive oil
Salt
pepper
1rosemary sprig
A few thyme sprigs
A few sage sprigs
1head of garlic, cloves separated but not peeled
3tablespoons chopped flat-leaf parsley

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

5 out of 5

405 user ratings

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Comments

Diane7 years ago

This is the best potato recipe ever! I make it about once a week. It's fast, easy, and oh so good. Feel free to add more herbs. I serve it as the main attraction with a plate of feta and/or hard boiled eggs and salad.

Penni Gladstone7 years ago

Lots of great flavor I used a head and a half of garlic, additional sprigs of Rosemary, Sage and thyme. I let it sit about 15 minutes before I wrapped in parchment paper. Mine was more like an envelope it still came out fine

Sandra7 years ago

Now my go to potato side

Nicola2 months ago

I don’t think I’ll cook potatoes any other way in the future! Unbelievably creamy and soft after steaming in that bundle of herbs. Even the garlic was the best roasted garlic I’ve ever had. So easy, portions and timing were perfect.

Elaine W.4 months ago

I like my potatoes crunchy so I preheat my oven to 450o I roll the little new potatoes in olive oil, sprinkle on salt and bake on a sheet pan for 12 minutes, turn them over and finish baking. My family loves them.

Vicki4 months ago

Can you use peeled garlic cloves in place of peeled?

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