New Potatoes Baked in Parchment

• 2 pounds small new potatoes, each 1 1/2 to 2 inches in diameter
• 1/4 cup olive oil
• Salt
• pepper
• 1 rosemary sprig
• A few thyme sprigs
• A few sage sprigs
• 1 head of garlic, cloves separated but not peeled
• 3 tablespoons chopped flat-leaf parsley

1. Heat the oven to 400 degrees.
2. Wash the potatoes in warm water to remove dirt or sand, then drain and blot.
3. Put them in large mixing bowl.
4. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.
5. Arrange potatoes on an 18-inch round of baking parchment.
6. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end.
7. It is O.K.
8. if the package is not completely airtight.
9. Place it on a baking sheet and bake for 45 minutes.
10. Parchment will puff and brown as the potatoes roast within.
11. Remove potatoes from oven and let rest 10 minutes.
12. Open the package and sprinkle with parsley.
13. Serve directly from the parchment, with a large spoon for the delicious oily juices.

potatoes, olive oil, salt, pepper, rosemary, thyme, sage, garlic, flatleaf

Taken from cooking.nytimes.com/recipes/1013665 (may not work)