Potatoes in parchment with lemon and feta cheese

Ingredients

• 1.5 lbs baby potatoes
• 1 clove garlic
• 1/2 red onion
• 3 tablespoons olive oil
• salt to taste
• Pepper (to taste)
• 2 sprigs rosemary
• 1/2 lemon
• 3 oz feta cheese
• Fresh mint (a few leaves)

For the pickled onion (optional) :

• 1 red onion
• 1 tablespoon salt
• 2 tablespoons sugar
• Pepper
• 1 cup apple cider vinegar
• 1 cup boiling water
• 2 bay leaves

Materials

• Parchment paper or aluminum foil
• Airtight glass jar

Preparation

• Wash and dry the potatoes. Cut only the larger, smaller potatoes in half. Peel the garlic, remove the germ and press or finely chop. Peel and julienne 1/2 onion. Cut half the lemon into 4 slices. Set aside.
• In a bowl, add: potato pieces, garlic, onion, olive oil and season to taste. Mix and set aside. Cut two squares of parchment paper or aluminum foil.
• Place half the potato mixture in the center of the paper. Add 2 lemon wedges and one of the rosemary sprigs. Fold the paper in half, with the potatoes in the center. Close the edge a little at a time, making small folds. Don't hesitate to fold the paper under the potatoes, so that it holds the wrapper in place. If you're not sure it's sealed, you can seal the edges with string.
  Repeat with the other half of the potatoes.
• Bake the potatoes for approx. 30-35 minutes at 410°F/210°C. Cooking time may vary according to oven. The potatoes should be soft but firm in texture.
• Remove your papillotes from the oven, open them taking care not to burn yourself with the fumes, and place them on a serving plate. Season with a little crumbled feta and garnish with a few mint leaves and a little pickled onion (optional). And ready!
• For the pickled onion:
  In an airtight jar, add a red onion cut into very thin strips. Add 1 tablespoon salt + 2 tablespoons sugar + 2 bay leaves + peppercorns + 1 cup cider vinegar + 1 cup hot water.
• Once the water has cooled, close the jar. Leave to macerate for at least 8 hours and that's it. If you wish, you can add other ingredients to your maceration until you find your perfect formula. Some add a little soy sauce, while others add chopped garlic.