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Parchment Roasted Potatoes

Parchment Roasted Potatoes

Recipe adapted from here.
Servings 4 servings
Author Brandon Matzek


  • 2 pounds fingerling potatoes, any dirt rinsed and well-dried
  • 1 head of garlic cloves, separated but not peeled
  • 1/4 cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 sprig of rosemary
  • 2 - 3 sprigs of thyme
  • 2 sprigs of sage
  • 2 - 3 tablespoons chopped flat leaf parsley


  1. Preheat the oven to 400°F. Cut a large piece of parchment paper the same size as a rimmed baking sheet. Set aside.
  2. 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.
  3. 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).
  4. Let the potatoes cool for 10 minutes inside the parchment before serving. Open the packet and sprinkle with chopped parsley.