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.