Disclosure: I was compensated for this post by The Little Potato Company. All opinions and experiences are my own.
This is such a fun way to serve and eat Little Potatoes, these Creamer Potatoes en Papillote roast to perfection wrapped in a parchment envelope and come to the table as a surprise side dish.
Try some of our other amazing ways to cook Little Potatoes from The Little Potato Company with recipes like Canarian Potatoes (Wrinkled Potatoes with Mojo Sauce), Easy Cottage Potatoes, Instant Pot Boulangere Potatoes, or Extra Crispy Roasted Potatoes. Or for a complete meal using Creamer Potatoes try this amazing Slow Cooker Roast Beef with Potatoes and Carrots OR 30 Minute Cheesy Chicken Potato Soup.
What is Potatoes en Papillote?
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 too en papillote.
The package is made by using folded baking parchment paper, but you can also use aluminum foil and even a paper bag to get the same effect. The package cooks by steaming the food with the moisture from the food itself or added moisture to the parcel.
Making the packages are easy by placing a sheet of parchment paper approximately 12” x 16” in size on the counter. Fold the long end over in half and crease, then unfold. Spoon or place your food on 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 ¼ inch folders to create a tightly sealed paper packet. You should end up with a paper packet in the shape of a ½ moon.
Presenting the parcel at the table gives everyone the anticipation of what is inside and the aromas of the dish when it is opened.
What Goes into Potatoes en Papillote?
The Little Potato Company’s Creamer Potatoes are so easy to use, they come pre-washed and require no peeling. The naturally flavorful skin is meant to be eaten. We used the delicious Terrific Trio varietal for this recipe.
Simple, wonderful ingredients that make one of the best and prettiest side dishes for any time of the year. Fresh herbs are the best but dried can also be used. Garlic cloves can be substituted for the shallots if they are hard to find.
Ingredients
- Terrific Trio Little Potatoes
- Extra virgin olive oil
- Butter
- Medium shallot
- Fresh sage
- Fresh thyme
- Kosher salt and pepper, freshly ground to taste
How to Make Potatoes en Papillote
Preheat the oven to 375 degrees 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 2 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 ½ 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 ¼ inch folders to create a tightly sealed paper packet. You should end up with a paper packet in the shape of a ½ 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 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 2 people.
You can season with salt upon serving if you want additional seasoning.
Pin it HERE!!
Pin it HERE!!
Creamer Potatoes en Papillote
Ingredients
- ● 1 ½ lbs. bag of Terrific Trio Little Potatoes Cut into ½ or ¼ depending upon the size
- ● 1 Tbsp extra virgin olive oil
- ● 1 Tbsp butter melted
- ● 1 medium shallot finely diced
- ● 2 tsp fresh sage chopped
- ● 1 tsp fresh thyme. Chopped
- ● Kosher salt and fresh ground pepper to taste
Instructions
- Preheat the oven to 375 degrees 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 2 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 ½ 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 ¼ inch folders to create a tightly sealed paper packet. You should end up with a paper packet in the shape of a ½ 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 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 2 people.
- You can season with salt upon serving if you want additional seasoning.
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