Potatoes en Papillote

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The object of cooking en papillotes is to preserve all the juices and aromas intact, and the food is brought to tables still in cases.
The paper should be well buttered or oiled inside before the food is wrapped in it.”
Extract from French Provincial Cooking, Elizabeth David, 1977

Potatoes en Papillotes

Serves 4
24 small new potatoes or 12 larger potatoes, cut in half * 4 mint leaves, hand ripped * 1 tsp salt * 55g (2oz) butter * large piece of greaseproof paper

Pre-heat the oven to 190°C/375°F/Gas 5. Wash and scrub the potatoes. Put them on a large piece of greaseproof paper, with the mint leaves, salt and butter. Fold the paper over then fold down the two edges so that the bag is completely sealed. Put onto the shelves of the pre-heated oven and cook for 1 hour. Check them though. Sometimes they may need another 15 minutes. Serve.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section THE FRENCH CONNECTION, a selection of authentic French recipes.

£15

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