New Potatoes Baked in Parchment
Updated Aug. 12, 2024
- Total Time
- 1 hour
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
324 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 6 grams protein; 606 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Diane
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.
Sandra
Now my go to potato side
Penni Gladstone
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
Tom
Spectacularly good. And this despite my struggling to make an 18" parchment round out of 12" wide sheets. I will make this many times more in the future I am sure.
CB
Halved the recipe because I only had one pound of potatoes. Also, only had the chopped garlic in a jar. And I just folded the parchment on three sides so as not to waste but cutting a circle. Other than that, followed the recipe exactly. This is definitely my favorite new way to roast potatoes!!
Susanna
These came out visually very beautiful and perfectly cooked, and I like how easy it is to throw a protein in the oven with them toward the end of the cook time. Salmon, pork chops, etc. everything comes out ready at the same time. One of the least complicated and most successful weeknight dinners I have made.
Becca
Surprisingly delicious and so easy. My new potatoes were pretty big so I cut them into chunks of the listed size. Worked fine. The two of us had a hard time leaving half for leftovers.
?
Is there a reason you wouldn't just put this on a sheet pan and tent with foil? Does the parchment package somehow produce different results than that?
JAHOWE
What do you do with the garlic cloves?
brian
made this week - the night after Syracuse potatoes. everyone loved them. will make again.
cozycruiser
After making this recipe many times, I recommend using less oil than suggested. Also, I make my parchment “pouch” by folding the edges over twice and stapling them shut with an office stapler. That allows me to rip open the pouch after cooking and discard it without having to remove hot paper clips or other fasteners. These potatoes go well with so many entrees! I often add a few to summer dinner salads.
cozycruiser
No need to make a parchment “round.” I make rectangular packets and they work fine (without wasting parchment paper). Just make whatever size of rectangle fits your baking sheet.
Jackie
Delish, easy and wow very yummy. I only had dried herbs and had 1 lb of potatoes. So used half a head of garlic.
Tracy
This was such an easy side to prepare while the turkey was resting and being carved. I had a pound of small potatoes left over from this summer’s crop. Reduced the herbs and garlic by half. Cooked at 375 with convection for 40 minutes. I did plop them into a serving dish and poured the oil over for a nice Thanksgiving presentation. I will absolutely make this again outside the holidays.
CBB
The potatoes were so yummy! I used a 15" × 18" parchment rectangle to fit in my air fryer. Used dried thyme as I didn't have the fresh rosemary, thyme & sage. Did sprinkle with fresh parsley. It was still delicious, but would have been even better with the herbs. Loved the mashed roasted garlic on the potatoes.
CB
Halved the recipe because I only had one pound of potatoes. Also, only had the chopped garlic in a jar. And I just folded the parchment on three sides so as not to waste but cutting a circle. Other than that, followed the recipe exactly. This is definitely my favorite new way to roast potatoes!!
MV
Excellent and easy!
Alison
I may never cook new potatoes another way. I’ve played with different herbs/spices based on what I have or what I’m serving them with and always perfection.
Rebecca Sciarrino
After you’ve served the potatoes, enjoy the remaining olive oil with some nice bread. The oil is herby & delicious!
LF
I have made this many times (no sage). This is an excellent recipe! I used local baby portatoes. It is very good the next day too!
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