Potatoes with thyme and garlic
- June 2011
- Serves 4
- Takes 20 minutes to make, 20 minutes to cook
This potato recipe is cooked en papillotte (in a paper parcel) which holds in moisture and steam-cooks what’s inside. Once opened, the parcel releases a fantastic aroma.
- 14g (8.7g saturated)
- 34.4g (2.8g sugar)
- 800g small new potatoes, scraped clean or peeled
- 16 unpeeled garlic cloves (about 1 large bulb)
- 4 large sprigs of fresh thyme, leaves picked
- 65g chilled butter, thinly sliced
- Preheat the oven to 220°C/fan200°C/gas 7. Cut 4 x 38cm square pieces of foil and the same of baking paper. Place 1 sheet of foil on top of each square of baking paper, then fold them in half. Wash and dry the potatoes, unfold the paper and foil, then pile one-quarter of the potatoes on one side of a foil square. Tuck 4 garlic cloves in among the pile of potatoes, then sprinkle with one-quarter of the thyme, a pinch of salt and some freshly ground black pepper. Top with one-quarter of the slices of butter.
- To seal the parcel, fold the paper and foil over the top of the potatoes to meet the bottom half. Starting at one end, fold over about 1cm of the edge. Work your way all around the edge, folding lengths of about 4cm at a time, overlapping to make a semicircular parcel like a Cornish pasty, securing the last fold with a staple if you wish. Then go around the edge again, pressing firmly with the handle of a knife to seal. Repeat with the other 3 parcels.
- Put the parcels side by side on a large baking sheet and bake for 20 minutes until they’ve puffed up. Quickly transfer to warmed plates and serve, allowing each guest to slit open their own parcel with a knife so they can appreciate the lovely aromas as they escape.
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