New Potatoes “en Papillote”
Check out a short video of me making the dish here
A classic French technique with a summer twist
Spice Profile: basil, marjoram, oregano, rosemary, sage, tarragon, thyme
(Stock+Spice Herbes de Soleil blend)
The French term en papillote (pronounced “on papi-yot”) refers to a method of cooking food sealed in parchment paper. The parcel traps steam as the food cooks, intensifying flavors while keeping everything tender and aromatic. It's a little like unwrapping a gift—one filled with delicious smells, warmth, and taste!
Here’s how I make it with new potatoes and summer veggies:
Ingredients:
1.5 lbs new potatoes
2–4 small beets
2--3 peeled shallots, quartered
2 Tbsp olive oil
2 tsp Stock+Spice Herbes de Soleil blend (adjust if using fewer potatoes)
Salt to taste
Instructions:
Prep the Veggies: Gently wash the new potatoes. (Their skins are tender, so go easy.) Cut into 1-inch cubes. Do the same with the beets and quarter the shallots. Try to keep everything close in size so it all cooks evenly.
Season: Toss the veggies in a large bowl with olive oil and the spice blend. Make sure everything is well coated.
Make the Packet: Cut a large piece of parchment paper into a heart shape. I like to make one packet per person—it makes for a lovely presentation. Place the veggies on one side of the heart (the rounded half).
Seal it Up: Fold the other half of the parchment over the veggies. Starting at the top curve of the heart, begin folding and crimping the edge over itself in 1-inch sections, working your way around to the point. Use the back of a spoon to press down and seal as you go. Tuck the final point underneath to close it snugly.
Bake: Place the sealed packets on a baking sheet and roast in a 400°F oven for 45 minutes. No peeking! The steam inside is doing all the magic.
Serve: Transfer packets to plates and let each person open their own. It’s like Christmas for your senses—fragrant, steamy, and deeply satisfying. Add salt to taste and enjoy the moment.
