Potatoes with Rosemary and Thyme en Papillote
When steamed in parchment-paper packets, potatoes emerge exceptionally tender and creamy. Feel free to swap in other herbs for the rosemary and thyme, such as sage or oregano. The recipe was created for a Cuisinart steam oven, although you can also use a conventional oven. Assemble the packets as directed below, then bake in a preheated 375°F oven until the potatoes are tender, about 40 minutes.
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
Directions
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