Parchment Baked Minted Potatoes Recipes

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NEW POTATOES BAKED IN PARCHMENT



New Potatoes Baked in Parchment image

For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round of baking parchment along with garlic, herbs and olive oil. Fold the parchment into a parcel and consign it to the oven for 45 minutes. When you open the package, steam-roasted new potatoes beckon. Indulge.

Provided by David Tanis

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 pounds small new potatoes, each 1 1/2 to 2 inches in diameter
1/4 cup olive oil
Salt
pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley

Steps:

  • Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in large mixing bowl. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.
  • Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end. It is O.K. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within.
  • Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 14 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 606 milligrams, Sugar 2 grams

PARCHMENT-BAKED MINTED POTATOES



Parchment-Baked Minted Potatoes image

Categories     Potato     Side     Bake     Quick & Easy     Mint     Gourmet

Yield Serves 4

Number Of Ingredients 6

3 tablespoons unsalted butter, melted
1 1/2 tablespoons finely shredded fresh mint leaves
1 1/2 tablespoons minced shallot
a large pinch of freshly grated lemon zest
1 pound small new potatoes
4 pieces of parchment paper, each 14 by 8 inches

Steps:

  • Preheat the oven to 350°F. In a bowl stir together the butter, the mint, the shallot, the zest, and salt and pepper to taste until the mixture is combined well. Add the potatoes, trimmed and sliced as thin as possible, and toss the mixture gently to coat the potatoes well. Put the parchment paper on a work surface, fold each piece in half by bringing the short ends together, and with scissors trim the unfolded edges of each piece to form a half-heart shape. Unfold the papers, divide the potatoes among them, arranging the potatoes just to one side of the fold line, and fold the other halves of the papers over the potatoes. Beginning with a folded corner, twist and fold the edges of each paper together, forming half-heart-shaped packets, and seal the ends tightly by twisting them. Bake the packets on a baking sheet in the middle of the oven for 17 minutes. Serve the potatoes in the packets and slit the packets open at the table.

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