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GARLIC AND RED POTATOES EN PAPILLOTE
16 small (about 2 pounds) red potatoes
16 shallots, peeled
16 cloves garlic, peeled
2 tsp. salt
1 tsp. freshly ground pepper
Rosemary-garlic butter (recipe follows)
Preheat oven to 350 degrees F.
Slice potatoes 1/4 inch thick.
On each of eight 8 inch squares of aluminum foil, place 2 sliced potatoes, 2 shallots, and 2 cloves garlic. Dot each serving with 1 Tbsp. rosemary-garlic butter, add 1 Tbsp. water, 1/4 tsp. salt, pinch pepper. Seal packets tightly.
Place packets on a baking sheet; bake 40 minutes. Remove from oven, carefully open packets, and slide contents onto plates. Serve at once.
Servings: 8
ROSEMARY GARLIC BUTTER
1/2 cup unsalted butter, softened
2 cloves garlic, minced
2 Tbsp. fresh rosemary, minced
1 Tbsp. freshly squeezed lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Combine all ingredients in a small bowl. Mix well; set aside.
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