New potatoes baked in parchment
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.