I promised to report back on recipes from the book I brought home from one of the Garden Conservancy’s Open Days. I wrote about “A Glorious Harvest” here.
I have been tempted by many of the recipes in this visually stunning book, which really is inspirational as it encourages cooks to use what is in season and what is at hand. As potatoes are abundant right now locally, and parchment paper is always in my kitchen drawer along with foil and plastic wrap, I decided to try one of the root vegetable offerings.
Potatoes. Wrapped in paper.
It is an easy recipe, using smaller, new potatoes, oil, and herbs. The potatoes are basically steamed in the make-shift bag crafted out of parchment. There was that “oo ah” moment when the twine wrapped around the package was opened and herb-laced steam teased our senses. We enjoyed the tasty tots on our plate, but, I must admit that for all the time involved tying up this potato package, I do not think I will make them again.
I usually use similar ingredients; olive oil, seasonings – whatever is my whim of the moment, but, I usually use Penzey’s Greek seasoning. I roast them in a moderate oven and I do use parchment paper, but, I put it on the bottom of a shallow pan, toss the potatoes on top and I always let the potatoes get a bit toasty and crisp on the outside.
I use parchment paper, frequently, lining cookie sheets instead of greasing them and when roasting chicken. It makes for easier cleanup and, for some reason, my chicken always tastes better “parched”.
Do you use parchment paper in your kitchen?