"The en papillote method is favored for vegetables, meat, and especially tender fish, but it can also produce wonderful roast potatoes with a soft, moist interior."
"To prepare roasted potatoes en papillote, coat potatoes in olive oil, salt, and pepper, then lay them out on a sheet of parchment paper over a baking tray."
"Once complete, you can serve the potatoes as they are, or if you want to ensure maximum crispiness, leave them to roast uncovered for an extra few minutes."
"You could follow the advice of celebrity chef Nigella Lawson, who recommended goose fat as the perfect medium for roasting potatoes, enhancing their flavor."
Parchment paper is versatile in cooking, particularly for the French technique en papillote, which steams food in its own moisture. Roasting potatoes using this method involves coating them with olive oil, salt, and pepper, then wrapping them in parchment paper. After roasting at 400 degrees Fahrenheit for 45 minutes, potatoes can be served directly or crisped further. Additional flavor can be added with ingredients like goose fat, lemon, and thyme for enhanced taste.
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