Parchment Baked Minted Potatoes Recipe - Cooking Index
Parchment Baked Minted Potatoes Recipe - Cooking Index
| 3 tablespoons | 45ml | Unsalted butter - melted |
| 1 1/2 tablespoons | 22ml | Finely-shredded fresh mint leaves |
| 1 1/2 tablespoons | 22ml | Minced shallot |
| 1 | Freshly-grated lemon zest - (large pinch) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 lb | 454g / 16oz | Small new potatoes |
| 4 | Parchment paper, each 14" by 8" |
Preheat the oven to 350 degrees.
In a bowl stir together the butter, mint, shallot, 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 paper, 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 end 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 packet open at the table.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9116 broadcast 04-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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