Photo: Lars Blankers
Potatoes with Rosemary and Thyme en Papillote
9 ingredients
Serves 4.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
301
Calories
5g
Protein
14g
Fat
42g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes