New pota­toes baked in parch­ment

The Peterborough Evening Telegraph - - Food & Drink -

By Jane Bax­ter, River­ford Field Kitchen. Taken from the River­ford Farm Cook Book (Serves 6) Per per­son: 6 or 7 small new pota­toes, scrubbed but not peeled (if large, cut them in half) 3 gar­lic cloves, crushed (wet gar­lic can also be used) leaves from a sprig of rose­mary or a few sprigs of thyme or sum­mer savoury, chopped 1 tbsp vir­gin olive oil sea salt and freshly ground black pep­per Place the pota­toes in a bowl with the gar­lic, herbs and olive oil. Sea­son well and toss so they are coated in the oil and sea­son­ings. Cut a square of bak­ing parch­ment large enough to hold the pota­toes com­fort­ably and fold it in half to make a crease. Un­fold it and lay the pota­toes on the lower half. Bring the rest of the paper over the pota­toes and roll it up lightly along the edges to form a pouch (a bit like mak­ing a pasty). Make sure that the pack­age is well sealed. You can sta­ple it, if you like. Bake in an oven pre­heated to 200°C/Gas Mark 6 for 40 min­utes and then serve im­me­di­ately. The pack­ages will puff up. Put them on serv­ing plates so ev­ery­one can open theirs at the ta­ble. Try adding a lit­tle saf­fron to the pota­toes with the oil and sea­son­ings.

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