Best 3 Parchment Baked Minted Potatoes Recipes
**Delicacy in Every Bite: Roasted Parmesan Potatoes and Minted Potatoes Baked in Parchment**
Indulge in a culinary journey with two extraordinary recipes that showcase the versatility and flavors of roasted and baked potatoes. Embark on a savory adventure with our parmesan potatoes, where tender potato wedges are coated in a tantalizing blend of herbs, garlic, and grated parmesan cheese, then roasted to perfection. Experience a burst of flavors in every bite as the crispy exterior gives way to a fluffy and flavorful interior.
For a lighter and refreshing twist, discover our minted potatoes baked in parchment. These tender baby potatoes are tossed in a zesty combination of olive oil, lemon zest, and chopped mint, then enveloped in parchment paper and baked. The result is a delightful symphony of flavors, with a hint of citrus and a refreshing minty aroma. Served with a dollop of sour cream, these potatoes are an absolute delight.
Whether you prefer the savory richness of roasted parmesan potatoes or the light and refreshing flavors of minted potatoes baked in parchment, these recipes promise a culinary experience that will tantalize your taste buds and leave you craving more.
POTATOES, LEEKS, AND CARROTS IN PARCHMENT
When cooking in parchment, choose vegetables with similar cooking times so they'll be ready all at once. Feel free to add fresh herbs or lemon, orange, or lime zest for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
- Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.
Nutrition Facts : Calories 117 g, Fiber 4 g, Protein 3 g
PARCHMENT-BAKED MINTED POTATOES
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.
NEW POTATOES BAKED IN PARCHMENT
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
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
Tips:
- Choose the right potatoes: For best results, use small, waxy potatoes like Yukon Gold or Red Bliss. These potatoes hold their shape well and won't fall apart during cooking.
- Scrub the potatoes thoroughly: Scrub the potatoes well to remove any dirt or debris. This will help the potatoes cook evenly.
- Cut the potatoes into uniform sizes: Cut the potatoes into uniform sizes so that they cook evenly. This will also help them look more appealing when served.
- Coat the potatoes in oil: Toss the potatoes with a little olive oil or melted butter before baking. This will help them brown and crisp up.
- Season the potatoes generously: Season the potatoes with salt, pepper, and other spices to taste. You can also add fresh herbs like rosemary or thyme for extra flavor.
- Use parchment paper: Line the baking sheet with parchment paper. This will prevent the potatoes from sticking to the pan and make cleanup a breeze.
- Bake the potatoes at a high temperature: Bake the potatoes at a high temperature (425°F or 220°C) for the first 20 minutes. This will help them brown and crisp up.
- Reduce the heat and continue baking: Reduce the heat to 375°F or 190°C and continue baking until the potatoes are tender when pierced with a fork, about 20-25 minutes more.
- Let the potatoes cool slightly before serving: Let the potatoes cool slightly before serving. This will help them hold their shape and prevent them from falling apart.
Conclusion:
Parchment-baked minted potatoes are a delicious and easy side dish that is perfect for any occasion. They are crispy on the outside, tender on the inside, and bursting with flavor. The mint adds a refreshing touch that brightens up the dish. These potatoes are sure to be a hit with your family and friends.
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