This pillow-like parcel of fragrant, crispy skinned potatoes should be served straight from the oven and opened at the table.
Serves 4
24 small potatoes, washed (such as Nadine, Draga, Desiree)
Sea salt flakes
3-4 fresh bay leaves, rosemary, thyme or mint
60g butter
Greaseproof paper
Preheat the oven to 190degC. Lay a large piece of greaseproof paper on your work surface. Place the potatoes on one half, dot over the butter, season with salt and sprinkle with herbs.
Bring the other half of the paper over the potatoes and seal all sides securely (I fold it tightly), checking that it has no holes.
Place directly on to the oven tray or on a baking tray.
Cook for about 35 minutes or until the potatoes feel tender when touched gently through the paper. Remove carefully from the oven.
Put the whole bag on to a serving plate and serve immediately. Be careful when opening the parcel as hot steam will escape.
