Best Parchment Baked Minted Potatoes Recipes

MINTY ROASTED POTATOES

Steps:

• Preheat the oven to 350*F.
• Prick the potatoes with a fork and place them on a baking sheet. Bake for 1 1/2 hours.
• Cut the potatoes into quarters and arrange them in a serving bowl. While they are hot, toss them with the oil, coarse salt, pepper, and garlic.
• Gently toss in the mint, or parsley(or both, if you want!). Serve hot or at room temperature. Enjoy!

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.

MINTY ROASTED POTATO

Steps:

• 1. Preheat oven to 350°F.
• 2. Scrub the potatoes and prick each 3 or 4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cut each potato in half.
• 3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.

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.

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.