Recipe: Roasted Garlic and Rosemary Baby Red Potatoes in Parchment

Roasted Garlic and Rosemary Baby Red Potatoes in Parchment
alt.cooking-chat/Mark & Kelly Wilkerson/1998

I take approx. 12 oz baby red potatoes with skins on and cut them into 1/2-inch cubes. I them fold a 12x12-inch piece of parchment in half and open it. Choose a side and in the center of that side along the fold place the prepped potatoes. Then take 5 cloves of garlic with skins on and ends cut off and randomly place them in between the potatoes. I then drizzle a touch of olive oil over potatoes and salt and freshly ground pepper to taste. Finally I lay a sprig fresh rosemary across the top. You then need to fold the other half of the paper over the potatoes, roll edges and gently twist ends to create a semi airtight packet. Place in preheated 350* oven for 30-35 minutes.

I like to serve the packets immediately unopened. When opened steam bursts out and you can smell the rosemary and garlic as well as hear the garlic skins crackle.