Recipes

Baby Potatoes Roasted in Parchment Paper

by Rachael Ray Show Staff 9:00 AM, April 1, 2015

Aired April 1, 2015

Serves 6
Ingredients

Serves 6

About 30 to 40 baby potatoes (any colors you like)
20 fresh mint leaves
2 tablespoons fresh rosemary
4 garlic cloves, crushed
2 teaspoons freshly ground black pepper
3 tablespoons olive oil

Preparation

Preheat the oven to 375°F. Place 2 sheets of parchment paper onto a roasting pan.

In a bowl, toss together the potatoes, mint, rosemary, garlic, salt, pepper and olive oil, making sure that the potatoes are well coated.

Pour the potatoes onto the parchment paper-covered roasting pan, and cover with 2 more sheets of parchment paper. Fold the edges of the parchment in to seal the potatoes. Cook them in the oven for about 35 minutes, or until they are crispy.

Serve these on the paper from the bottom of the roasting pan for a terrific presentation.