Potatoes And Sun Dried Tomatoes En Papillote Recipe
Ingredients
| Waxy (boiling) potatoes - 1 1/4 pounds, cut into 3/8-inch dice | ||
| Sun-dried tomatoes in oil - 1/4 cup, finely chopped, drained | ||
| Parsley | 1 1/2 Tablespoon, minced | |
| Olive oil | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
GETTING READY
1) Preheat the oven to 400°.
2) Cut a sheet of parchment paper or aluminum foil into an 18-inch square. Place aside.
MAKING
3) In a large pot of boiling salted water, place the potatoes to cook for 10 minutes or until tender to the fork.
4) In a large bowl, transfer the potatoes.
5) Add the sun-dried tomatoes, parsley, oil, salt and pepper to the potatoes. Toss gently to mix all ingredients.
6) In the sheet of parchment paper or aluminum foil, mound the potatoes in the center.
7) Bring the sides over the potatoes and make a tight fold to seal. Fold the ends up and tuck under to form a neat but not tight package.
8) In a baking sheet, place the papillote.
9) Place inside oven to bake for 20 minutes.
SERVING
10) Serve the potatoes directly from the package or transfer on a serving dish.
TIPS
Steps 1-5 may be prepared 1 day in advance. Store this in refrigerator by covering. Allow the potatoes return to room temperature before proceeding.
1) Preheat the oven to 400°.
2) Cut a sheet of parchment paper or aluminum foil into an 18-inch square. Place aside.
MAKING
3) In a large pot of boiling salted water, place the potatoes to cook for 10 minutes or until tender to the fork.
4) In a large bowl, transfer the potatoes.
5) Add the sun-dried tomatoes, parsley, oil, salt and pepper to the potatoes. Toss gently to mix all ingredients.
6) In the sheet of parchment paper or aluminum foil, mound the potatoes in the center.
7) Bring the sides over the potatoes and make a tight fold to seal. Fold the ends up and tuck under to form a neat but not tight package.
8) In a baking sheet, place the papillote.
9) Place inside oven to bake for 20 minutes.
SERVING
10) Serve the potatoes directly from the package or transfer on a serving dish.
TIPS
Steps 1-5 may be prepared 1 day in advance. Store this in refrigerator by covering. Allow the potatoes return to room temperature before proceeding.
Chef
