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
PARCHMENT BAKED SALMON
Salmon baked in parchment paper is the best way to steam in great taste.
Provided by tiger77
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
- Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
- Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
- Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 6.1 g, Cholesterol 49.9 mg, Fat 6.9 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 48.3 mg
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