Best 5 Garlic And Red Potatoes En Papillote Recipes

HERB AND GARLIC ROASTED RED POTATOES

Steps:

• Preheat your oven to 400°. Get out a large rimmed baking sheet.
• In a large bowl place the potatoes, olive oil, garlic, dill, parsley, salt and pepper. Toss until the potatoes are coated in the spices and olive oil.
• Place the potatoes onto the baking sheet, ensuring that they are in one layer.
• Roast the potatoes in the oven for 20 minutes, then flip to brown the other side. Continue roasting, flipping every 15 minutes until the potatoes are crisp on the outside and cooked through.
• Remove from the oven and serve hot.

GARLIC RED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in an 8x8 inch baking dish.
• In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

SALMON PAPILLOTES WITH FENNEL, POTATOES, AND OLIVES

Steps:

• Place a large baking sheet on bottom rack of oven and remove any other racks. Preheat oven to 400°F.
• Halve fennel bulb lengthwise. Remove most of core, leaving enough intact to keep layers together when sliced.
• Using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
• Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes. Transfer fennel and carrots with a slotted spoon to a bowl of ice water, then drain well. Drain potatoes.
• Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper to taste.
• Toss potatoes with remaining oil and garlic and salt and pepper to taste.
• Divide potato mixture among centers of parchment squares. Season salmon with salt and pepper and place on top of potatoes, then top salmon with fennel mixture.
• Gather sides of parchment up over fennel mixture to form a pouch, leaving no openings, and tie tightly with string. 3Place packages directly on hot baking sheet in oven and cook 20 minutes. Serve immediately.

MASHED RED POTATOES WITH GARLIC AND PARMESAN

Steps:

• Put potatoes and garlic in lg pan.
• Cover with water.
• Bring to a boil.
• Reduce heat and simmer for 25 minutes, until potatoes are tender.
• Drain well.
• Mash with the butter, milk, and salt.
• Stir in the parmesan cheese.