Jorge and I are in Charleston, South Carolina right now!! So I’m going to keep this short today.
My recipe for Parchment Roasted Potatoes is super easy and super tasty. Petite fingerling potatoes are tossed with whole garlic cloves, rich olive oil, kosher salt, black pepper, and several sprigs of rosemary, thyme and sage. This flavorful mix is then wrapped up in a parchment packet, and roasted until tender, creamy and just golden. Roasting potatoes in parchment locks in the aromas of the garlic and herbs, infusing more flavor into the small spuds. The dish is finished with a fresh scattering of chopped flat leaf parsley.
I first made these potatoes back in 2012, and I’ve been making them at least once a month ever since. On a busy weeknight, I can prep the parchment packet by the time the oven preheats. I can prepare the rest of the meal while the potatoes cook. So simple! Continue reading for the recipe.