New Potatoes Baked in a Bag

In a bag’, or en papillote’ if you’re feeling fancy, is a classic way of cooking all sorts of ingredients (see the fish and fennel recipe and our other ideas for potatoes overleaf). With new potatoes you end up in a middle ground between roasted and steamed. We serve these all summer in the Field Kitchen, torn open at the table. To make the bag, take a large square of baking parchment and fold it in half Fold three of the sides over firmly two or three tim