Roasted New Potatoes with Thyme and Garlic
New potatoes steamed in foil parcels with whole garlic cloves, fresh thyme, and butter. The packets puff dramatically in the oven, trapping aromatic steam that guests release tableside. Simple, elegant, and requires minimal active cooking.
Ingredients
- 1 ¾ lb small new potatoes, scraped clean or peeled
- 16 unpeeled garlic cloves, from about 1 large bulb
- 4 large sprigs fresh thyme, leaves picked
- 4 ½ tbsp chilled butter, thinly sliced
- salt, to taste(optional)
- freshly ground black pepper, to taste(optional)
Instructions
- 1
Preheat oven to 425°F fan or gas 7.
- 2
Cut four 15" square pieces each of foil and baking paper.
- 3
Layer foil on top of baking paper and fold in half.
- 4
Wash and dry potatoes.
- 5
Unfold paper and foil squares.
- 6
Divide potatoes evenly among foil squares, piling on one side.
- 7
Distribute garlic cloves among potato piles.
- 8
Sprinkle thyme over each portion, season with salt and pepper.
- 9
Top each with butter slices.
- 10
Fold paper and foil over potatoes to meet the bottom half.
- 11
Seal parcels by folding edges about ⅓" at a time, working around circumference with overlapping folds in semicircular pasty shape.
- 12
Press firmly with knife handle to seal edges.
- 13
Secure with staple if needed.
- 14
Repeat with remaining three parcels.
- 15
Place parcels on baking sheet and bake for 20 minutes until puffed.
- 16
Transfer to warmed plates and serve, allowing guests to slit parcels open at table.
Tips
Allow guests to open parcels at table for dramatic aromatics release.
Staples optional but help secure final fold.
Good to Know
Serve immediately after opening parcels. Leftovers refrigerate up to 2 days; reheat gently.
Parcels can be assembled up to 4 hours ahead. Refrigerate until baking.
Transfer to warmed plates. Guest opens parcel tableside with knife.
Common Mistakes
Do not skip the final knife-handle press around edges to avoid steam escaping during bake.
Do not use hot butter or potatoes will begin cooking before sealing to avoid uneven cooking.