Potatoes With Rosemary And Thyme En Papillote
These aromatic and tender herb-infused potatoes make a delightful side dish that will complement any meal. The mix of baby red and Yukon Gold potatoes creates a visually appealing dish perfect for any occasion. Wrapped in parchment paper and steamed to perfection, these flavorful potatoes are sure to be a hit at your table. Enjoy the delicious blend of fresh rosemary, thyme, and shallots with every bite.
— Constant Cookbook
Ingredients
- 1 lb. baby red potatoes, each 1 to 2 inches in diameter, cut into
- rounds about 1/2 inch thick
- 1 lb. baby Yukon Gold potatoes, each 1 to 2 inches in diameter,
- cut into rounds about 1/2 inch thick
- 2 Tbs. olive oil
- 2 Tbs. finely chopped shallot
- 2 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
- Kosher salt and freshly ground pepper, to taste
Instructions
- In a bowl, toss together the potatoes, olive oil, shallot, rosemary and thyme. Season with salt and pepper.
- Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the potato mixture in the center of each sheet.
- Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.
- Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the super-steam setting at 400°F according to the manufacturer’s instructions. Steam until the potatoes are tender, about 30 minutes. Transfer the packets to a platter and carefully open them. Serve the potatoes immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
Comments
No comments found.