based on: From the Oven to the Table by Diana Henry

• 2 tablespoons butter

• 1 tablespoon Italian parsley, finely chopped

• 1 tablespoon chives or chervil, finely chopped

• splash of dry vermouth

• 2 leeks, cut into 1 ¼ inch segments

• 18 oz. potatoes, halved or quartered (ideally yellow)

• salt and pepper

1. Preheat the oven to 400 °F

2. Mush the herbs, vermouth, and butter together.

3. Divide the potatoes and leeks into 6 parchment paper parcels.

4. Generously season the potatoes with salt and pepper.

5. Add a big dollop of the herb butter and seal the packets by twisting the ends.

6. Place on a baking sheet and bake for 35 - 40 minutes till the vegetables are tender.