Preheat the oven to 375 degrees F.

Dice the potatoes, cutting the larger ones in quarters and the smaller ones in half.

Place the diced potatoes in a large bowl and add the olive oil, melted butter, shallots, sage, thyme, Kosher salt, and fresh ground pepper. Toss to combine.

Place 2 sheets of parchment paper approximately 12” x 16” in size on the counter.

Fold the long end over in half and crease, then unfold.

Spoon ½ the potatoes onto one of the sheets of parchment paper on one side of the crease.

Fold the long end of the paper over to cover the potatoes and crease the edges together, folding them over in ¼ inch folders to create a tightly sealed paper packet. You should end up with a paper packet in the shape of a ½ moon.

Repeat with the second sheet of parchment and the remaining potatoes.

Place both packets on a large baking sheet and place them in the preheated oven.

Bake for about 40 minutes or until the potatoes are tender.

Transfer the paper packets from the baking tray to a plate and serve immediately.

Cut or tear the paper open from the center when you are at the table. Each packet should serve 2 people.

You can season with salt upon serving if you want additional seasoning.