INGREDIENTS:
1 # small new potatoes, washed
3 T olive oil
2 t kosher salt
1 t freshly ground black pepper
2 cloves garlic, peeled and smashed but left whole
3 T apple cider vinegar – you can use white wine vinegar for a more pronounced vinegar flavor
2 T chopped parsley, dill or thyme
Flaky sea salt and additional vinegar for serving
Optional: Yogurt dill dip for serving. ( Combine ½ C Greek yogurt, 2 T mayonnaise, 2 t fresh lemon juice and 1 t lemon zest, 3 T minced fresh dill in a bowl and whisk to combine)
METHOD:
Preheat oven to 400 degrees.
Whisk vinegar and oil in a large bowl. Add salt, pepper, garlic and washed new potatoes. Toss gently to coat.
Place a large sheet of parchment on your counter and fold in half and then place on a rimmed baking sheet. Open the parchment like the pages of a book. Place potatoes on the bottom ‘page.’ Top with herb sprigs and then crimp the edges of the parchment to completely seal the packet. Place in preheated oven and roast for 40-45 minutes.
Remove from oven and let rest for 5-10 minutes. Carefully open the packet and sprinkle with additional vinegar, chopped herbs and flaky sea salt to taste.
Potatoes may be served directly from the parchment packet or placed in a serving bowl. Passing yogurt dill sauce separately, if desired.
Serves 2-4
