2 medium Pontiac potatoes 2 sprigs of rosemary 2 cloves roasted garlic, chopped 20 gm butter, chopped maldon salt 1 egg white, lightly beaten black papper
Peel potatoes and pat dry with absorbent paper. Cut in two mm. thick slices and arrange in two rows, overlapping, on a 30*50cm piece of parchment or baking paper on an oven tray.
Slide a sprig of rosemary under each row of potato and top with garlic, butter and salt and cracked black papper to taste.
Brush edges of paper with egg white and fold into an airtight parcel. Bake at 180°C for 30 minutes, or until potato is tender.
Tear open the paper and serve from the paper bag.