Parchment Potatoes Recipes

PARCHMENT GARLIC BUTTER SALMON RECIPE BY TASTY

Here's what you need: small white potato, butter, garlic, fresh parsley, salt, pepper, skinless salmon, parchment paper

Provided by Tasty

Categories Dinner

Yield 1 serving

Number Of Ingredients 8

Parchment Garlic Butter Salmon Recipe by Tasty image

Steps:

Preheat the oven to 350°F (180°C).
Fold the parchment paper in half, then open up.
On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper.
Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper.
Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
Enjoy!

Nutrition Facts : Calories 684 calories, Carbohydrate 6 grams, Fat 56 grams, Fiber 0 grams, Protein 34 grams, Sugar 0 grams

Ingredients

1 oz small white potato, thinly sliced
3 tablespoons butter, melted
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
salt, to taste
pepper, to taste
6 oz skinless salmon
parchment paper, or aluminum foil, 12×18 inches (41x46 cm)

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

New Potatoes Baked in Parchment image

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

Ingredients

2 pounds small new potatoes, each 1 1/2 to 2 inches in diameter
1/4 cup olive oil
Salt
pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley

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

Potatoes, Leeks, and Carrots in Parchment image

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

Ingredients

3/4 pound small new potatoes, halved or quartered if large
2 medium leeks (white parts only), halved lengthwise, rinsed well, and cut into 3-inch pieces
1/2 pound small carrots, halved crosswise if long, or large carrots, cut into thin 3-inch sticks
10 sprigs thyme
1 tablespoon unsalted butter (optional), cut into small pieces
Coarse salt and ground pepper