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Herb-Baked Potatoes with Sweet Onions, Sea Salt and Olive Oil


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Herb-Baked Potatoes with Sweet Onions, Sea Salt and Olive Oil

Herb-Baked Potatoes with Sweet Onions, Sea Salt and Olive Oil
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by:
total prep 312 calories/serving
Layering the rosemary, bay leaves and onions inside an enclosed packet envelop the potatoes with a wonderful aroma.

Ingredients

  • 5 medium Yukon gold potatoes, sliced into 1/4-inch slices
  • 1 onion, cut in half and sliced into 1/8-inch slices
  • 2 tablespoons soft butter
  • 3 tablespoons extra-virgin olive oil
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon sea salt

Directions

  • Preheat oven to 400.
  • Cut one piece of parchment paper into a rectangle 24” x 12” inches. Fold the paper in half to form a square packet 12 x 12. Place parchment on a baking sheet. Rub soft butter onto the middle of the parchment paper. Create one layer of potatoes along the fold, leaving 2 to 3 inches around the potatoes to allow for the fold. Top potatoes with one third of the onion and thyme. Sprinkle with sea salt and 1 Tablespoon of olive oil. Repeat layers two more times until the vegetables are finished. Place bay leaves on top. Begin folding from one open end and fold small one inch pleats until the end is reaches and the three sides are closed. Bake until the parchment paper is dark brown and the potatoes are browned, about 1 hour and 20 minutes. Serve hot.

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