Best 7 Parchment Potatoes Recipes

PESTO CHICKEN AND POTATOES IN PARCHMENT PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
• Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
• Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
• Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.

BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT

Steps:

• Preheat oven to 400°F with a baking sheet on bottom rack.
• Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
• Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.

SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.
• Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
• Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
• Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
• Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
• Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.

NEW POTATOES BAKED IN PARCHMENT

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.

POTATOES, LEEKS, AND CARROTS IN PARCHMENT

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.

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.

PARCHMENT POTATOES

Steps:

• In the center of the square, place the cheese, rosemary, garlic and onion.
• Place the potatoes on top, cutting them in half if necessary.
• Pour the oil over.
• Take 2 opposite points of the foil, fold over the potatoes tightly.
• Do the same with the other two opposite sides, making a compact"envelope" shape.
• Place seam side down on a baking sheet; bake at 350F for 45 minutes.
• To serve, place seam side down on each plate; with scissors or sharp knife, cut a large X in the center.
• Peel back the points, making like flower petals, and serve.