Minted potatoes en papillote

Minted potatoes en papillote

By
From
Encyclopedia of Food and Cookery
Serves
6

New potatoes seasoned with butter and mint are cooked sealed in paper to capture the wonderful natural flavours.

Ingredients

Quantity Ingredient
1kg small new potatoes
60g butter
6-8 fresh mint leaves, finely chopped
or 1 teaspoon dried chervil
salt

Method

  1. Scrub potatoes. Fold large piece of baking paper in half, then cut into a heart shape. Place potatoes on one side of paper with the butter and mint or chervil. Season with salt.
  2. Fold other side of paper over and seal edges completely by folding edge over and over in a twist. Place on a baking tray and cook in a preheated moderately hot oven for about 40 minutes. Take to the table in the bag.
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