Every table deserves to try this finger-licking-good appetizer from Gaby Dalkin of What’s Gaby Cooking.
What You Need
Original recipe yields 1 serving
3 pounds fingerling potato, cut in half lengthwise
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon garlic salt
1 cup shredded fontina cheese
fresh parsley, torn
fresh fresh basil, torn
kosher salt and cracked black pepper to taste
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat your oven to 425 degrees F.
In a large bowl, toss together the halved potatoes, olive oil, butter, garlic salt and freshly cracked black pepper.
Tear 4 large sheets of Reynolds Wrap® Aluminum Foil, each about 16 inches long. Divide the potato mixture evenly between the sheets of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place the packets on a baking sheet and transfer to the oven. Cook for 25 minutes.
Remove one packet from the oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Check to see if the potatoes are fully cooked and fork tender; if not, return to the oven for 5 more minutes.
Once cooked, open up the packets and top each portion of potatoes with cheese and herbs. Let the cheese melt before serving. Season with salt and pepper to taste.
Reynolds Kitchens Tip
Use Reynolds Wrap® Aluminum Foil packets for perfectly roasted potatoes every time.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.