Potatoes Roasted in Parchment Purses

Potatoes Roasted in Parchment Purses

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  • Parchment paper
  • 12 new potatoes (your favorite variety), quartered
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Greek-style yogurt for garnish
  • Prepared pesto, for garnish


Cut 6 (10-inch) squares of parchment paper. (No need to be perfect about this. This is rusticity at its best!)

Preheat oven to 400° F.

Toss potatoes with oil, salt and pepper.

Place 8 quarters of potato in the center of a sheet of parchment. Bring the corners up and twist the parchment at the top to form a purse-like packet. With kitchen shears, trim the top with a single cross cut. Repeat with the remaining potatoes.

Place the packets on a baking sheet and roast for 15 to 20 minutes or until potatoes are tender.

Give each diner their own packet and offer yogurt and pesto for topping.

Special notes:

If you want to translate this dish to an outdoor grill, precook the potatoes gently in boiling salted water, transfer them with the olive oil, salt and pepper to the parchment purses, and then wrap each purse in foil. Cook on a preheated grill for about 15 minutes.

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