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  • Seasonal recipe No 3 – New potatoes baked in parchment

    Posted on July 17th, 2009 charlotte 2 comments

    This spectacular but easy dish can be found on the Riverford Organic Vegetables website

    Preparation time: 5 minutes
    Cooking time: 30 minutes

    Serves: 4

    Ingredients
    Per person:
    1 sheet baking parchment
    5 small new potatoes
    5 cloves of garlic unpeeled – wet garlic can also be used
    small branch rosemary or several branches of thyme
    1 tbsp virgin olive oil
    salt & black pepper

    Method
    The idea for this came from Alice Waters at Chez Panisse.

    1. If the potatoes are large – cut in half, wash, but leaves skins on. Preheat oven to 200ºC (gas mark 6).

    2. Fold the baking parchment in half to make a crease; open and lay potatoes on the lower half. Tuck in garlic and herbs. Pour olive oil over spuds and season with salt and pepper. Bring the rest of the paper down and roll lightly along the edges to form a pouch (a bit like pastry). Make sure that the package is sealed.

    3. Bake for 30 minutes and serve immediately. The ‘pastry’ packages will “puff up”. The packages are best opened at the table.

    Notes
    I first tasted this delicious method of preparing the new potatoes in our veg boxes when visiting Riverford Organic Vegetables in Devon to tour the farm and to have lunch in its Field Kitchen.  The resident chef, Jane Baxter, used to work at the River Cafe in London.  It shows!

    If you have a way of cooking new potatoes you’d like to share, please let us have it.  Click on the comments link at the top of this post and get writing…

    Click here to see all the recipes that Camel CSA members have recommended so far.

    Watch our latest video: Camel CSA – Our first harvest

     

    2 responses to “Seasonal recipe No 3 – New potatoes baked in parchment” RSS icon

    • Core group member Danny recommends this potato salad. She says: “I love it quite sour, so add more vinegar or salt + pepper if wished. It works best with salad potatoes or ‘hard-cooking’ ones.”

      German potato salad
      1 kg potatoes
      1/4 litre beef stock
      3-4 tablespoons vinegar
      pinch of salt + pepper
      1 onion
      3-4 tablespoons oil

      Boil potatoes with skin until they are just about to get soft, peel hot and let cool (this can be done the day before). When cold, cut potatoes into fine slices, than pour the hot beef stock over slices. Add vinegar, salt, pepper, finely chopped onions and the oil. Gently mix with two forks.

    • God bless the spud! Here’s another one with an eye on the coming runner bean bounty. Also good with broad beans.

      Potato and broad / runner / string bean salad
      INGREDIENTS
      500g/1lb new potatoes
      250g/8oz beans
      100g/4oz sliced onions
      100g black olives
      3-4 pieces sun dried tomatoes

      FOR THE DRESSING
      1 tbsp grain mustard
      100ml/4fl oz olive oil
      1tbsp balsamic vinegar
      1 clove garlic, crushed
      salt and freshly ground pepper

      Boil the tatties until tender, drain and you could use the same water to do the beans for a couple of minutes. Add to the other ingredients and toss with dressing.
      If you want to make it even more local and add a distinctly nutty flavour why not try hemp seed oil, sustainably farmed in Devon though rather expensive. For those of you who like meat with your veg, sliced chorizo briefly fried with a slug of oil and then the sausage and flavoured oil added to the salad is the one! Idea taken and adapted from Cranks and the Global Consciousness group!


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