Smoky Roasted Potato Pack with Garlic and Fresh Herbs

Preheat your oven to 200°C (400°F). Tear off four large sheets of heavy-duty aluminum foil, roughly 30 cm each.

In a large bowl, combine the cubed potato, sliced onion, and chopped garlic. Drizzle with olive oil, add the cubed butter, and scatter over the rosemary, thyme, smoked paprika, salt, and cracked black pepper. Toss everything together until every surface is glisteningly coated.

Fold in the chopped parsley and give one final gentle toss to distribute.

Divide the seasoned potato mixture evenly among the four foil sheets, piling each into a loose mound in the center.

Fold the long sides of each foil sheet up and over the mound, then fold the short sides to create a tightly sealed packet, leaving a small steam vent at the top crease.

Place the packets on a rimmed baking sheet and slide into the preheated oven. Roast for 25–30 minutes, until the potatoes are tender when pierced through the foil with a fork and golden at the edges.

Carefully open one packet to check doneness — the potatoes should offer no resistance and have taken on a gentle, smoky char from the concentrated steam.

Transfer each foil packet to a plate, keeping it sealed to preserve the aromatic steam.

Open the packets tableside with a flourish, letting the fragrant herb-scented steam billow outward. Serve immediately while the potatoes are glowing hot, perhaps with extra parsley scattered over the top.