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Lemony Potatoes

This may seem like a lot of garlic, but it softens and mellows as it cooks.

  • servings: 2

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Ingredients

  • 1 lemon, cut in half crosswise
  • 1/2 tablespoon chopped fresh rosemary
  • 1/2 tablespoon chopped fresh thyme
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 small red potatoes (about 9 ounces), unpeeled, quartered
  • 6 cipolline or pearl onions (about 4 ounces), peeled and quartered
  • 10 medium cloves garlic, peeled
  • 1 piece of parchment paper, 24 inches long

Directions

  1. Step 1

    Heat oven to 400 degrees. Squeeze the juice from one lemon half into a bowl. Slice the other half thinly and add to the bowl along with remaining ingredients; toss.

  2. Step 2

    Fold parchment in half, cut into a half-heart shape, and open. Arrange vegetables 2 to 3 inches from the crease. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.

  3. Step 3

    Two inches from the end, twist the parchment twice, gently but firmly, to seal. Place on a baking sheet and bake for 30 minutes. Remove from oven, open packet, and serve immediately.

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