the Breville Test Kitchen

Baby Potato, Lemon and Thyme Parcel

Name: Baby Potato, Lemon and Thyme Parcel
Cook time: 600 s
Total time: 3600 s
Yield: Serves 4
Ingredients: 1½ lb baby new potatoes - skin on; ½ cup (4 fl oz) extra-virgin olive oil; 3 cloves garlic - skin on, crushed with the flat side of a knife; 1 lemon - cut into quarters; 6 thyme sprigs; 1 tbsp kosher salt; Freshly ground black pepper - to season; 1 tbsp finely chopped flat-leaf parsley; Sea salt - to serve

This takes potatoes to the next level! Sealed in a parcel with garlic, lemon and thyme, they gently cook to perfection, absorbing the Mediterranean flavors. A no-fuss, minimal-prep side - add a sprinkle of fresh parsley as a final flurry!

1 hr total time

10 mins active time

Easy

Serves 4

Ingredients

Measurements:

1½ lb baby new potatoes
skin on
½ cup (4 fl oz) extra-virgin olive oil
3 cloves garlic
skin on, crushed with the flat side of a knife
1 lemon
cut into quarters
6 thyme sprigs
1 tbsp kosher salt
Freshly ground black pepper
to season
1 tbsp finely chopped flat-leaf parsley
Sea salt
to serve

Instructions

1Insert the wire rack into position 6. Set the oven to Bake, Convection, 400°F, for 50 minutes and press Start to preheat. Meanwhile, continue to the next step. 
2Place a rectangular piece of parchment paper approximately 11-inch x 22-inch on top of 2 pieces of foil about the same size, overlapping and place them on the roasting pan. Place the potatoes, oil, garlic, lemon, thyme, salt and pepper in the center of the parchment, squeezing the lemon to release the juice.
3Bring the edges of the parchment together to enclose the potato mixture. Secure with the foil.
4Once preheated, place the pan in the oven and cook for 50 minutes.
5Carefully open the parcel, so it can be resealed. Pierce one of the larger potatoes with a small knife, it should be soft all the way through. If not, reseal and cook it a little longer.
6Transfer the potatoes and juices to a serving bowl. Sprinkle with the parsley and sea salt and serve.