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To make something en papillote in French or al cartoccio in Italian means to cook food in a folded pouch or parcel when it is baked. This method of cooking is primarily used for fish and vegetables, but you can also bake other proteins like lamb, shellfish, and poultry. These pretty Creamer potatoes en papillote are perfectly cooked inside paper parcels, then presented on a platter at the table for your family and friends to enjoy the aromas of freshly baked potatoes with fresh herbs, butter, and shallots.
Ingredients
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Preparation
Preheat the oven to 375 °F.
Dice the potatoes, cutting the larger ones in quarters and the smaller ones in half.
Place the diced potatoes in a large bowl and add the olive oil, melted butter, shallots, sage, thyme, Kosher salt, and fresh ground pepper. Toss to combine.
Place two sheets of parchment paper approximately 12” x 16” in size on the counter.
Fold the long end over in half and crease, then unfold.
Spoon half of the potatoes onto one of the sheets of parchment paper on one side of the crease.
Fold the long end of the paper over to cover the potatoes and crease the edges together, folding them over in a 1/4-inch folders to create a tightly sealed paper packet. You should end up with a paper packet in the shape of a half-moon.
Repeat with the second sheet of parchment and the remaining potatoes.
Place both packets on a large baking sheet and place them in the preheated oven.
Bake for about 40 minutes or until the potatoes are tender.
Transfer the paper packets on a large baking sheet and place them in the preheated oven.
Bake for about 40 minutes or until the potatoes are tender.
Transfer the paper packets from the baking tray to a plate and serve immediately.
Cut or tear the paper open from the center when you are at the table. Each packet should serve two people.
Season with salt upon serving if desired.