Potatoes are a versatile vegetable. They can be mashed, broiled, fried, roasted, baked and cooked with a variety of different spices. Roasting root vegetables is a lovely option for a delicious side dish to a number of main courses. Coryanne Ettiene offers a unique take on the roast potato by cooking fingerling potatoes in parchment. As she explains, the French call this technique "en papillote," which means "in parchment," and this technique can be used with many different foods.
Fingerling potatoes naturally grow to be smaller than typical potatoes. They look more elongated than conventional potatoes, which is why they're name evokes a finger-like image.
Coryanne likes to roast potatoes in parchment paper because it makes the potatoes taste extra flavorful and gives them an aromatic finish. The recipe is so easy that she even lets her youngest son help! To start, you should wash your fingerling potatoes. Then, slice the potatoes into wedges. Sprinkle salt on the pieces and toss them with your hands.
Place a sheet of parchment on a baking sheet and pour the potatoes on to it. Add herbs like rosemary into your pile of potatoes, and then seal up the parchment and roast them in the oven. Once they're finished, cut the parchment open with a knife and spoon your side onto a serving dish.
Watch the video above to learn how to make parchment roasting fingerling potatoes with Coryanne Ettiene!
Image Credit: Coryanne Ettiene