Potatoes In Paper Recipes

PERFECT SMASHED POTATOES

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

POTATO PAVE

Steps:

• Preheat oven to 350 degrees.
• Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
• Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
• Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
• Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
• To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
• Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
• Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.

PERFECT BAKED POTATO

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.