New Potatoes en Papillote

These steamer parcels will keep all the flavour and goodness inside. The foil will help to give structure and integrity so that nothing leaks out.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Intermediate

PREPARATION TIME

20 minutes

COOKING TIME

25 minutes

SERVES

Serves 4

Ingredients

500g New/Baby potatoes
12 cloves garlic
4 sprigs fresh thyme
60g butter, cut into thin slices

Method

Preheat oven to 220°C / Fan 200˚C / Gas 7.

Wash and dry the potatoes.

Cut 4 squares of foil, 38cm x 38cm. Repeat process using baking parchment.

Take one sheet of baking parchment, and place on top of a square of foil, and then fold in half. Repeat for each piece so that you have 4 folded squares.

Unfold each of the pieces of parchment and foil, and place a quarter of the potatoes on one side of each of the squares. Add three cloves of the garlic into each package, with a sprig of the fresh thyme. Season with a little salt and pepper, and place some butter slices on top.

Fold the foil and parchment over the top of the potatoes, then fold over each edge, working your way all around, folding lengths of 4cm. You can overlap the edges and the finished parcel should be a semi-circle shape.

Make sure all edges are firmly pressed down so that no steam can escape – you can use a knife handle to ensure that the parcels are secured. Place the parcels on a baking tray and bake in the preheated oven for 20 - 25 minutes until they have puffed up and the potatoes are tender and cooked through.

Remove from the oven and place on serving plates. Use a knife to open a slit in each parcel and enjoy fresh from the parcel for the best flavour. Just beware of hot steam escaping as you open the parcel.

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