Potatoes en papillot

I fell in love with the papillote (paper) method around 12 years ago, making almost every fish like that, as this is how it keeps its moistness and juiciness and those lovely aromas that escape the moment you cut open the paper. But, before making this recipe, inspired by Elizabeth David, I never had an idea to make potatoes like this, yet what a fool I have been for living without a recipe so simple and divine.

700 g small new potatoes
20 ml mild extra vrigin olive oil
20 g butter
2 sprigs of sage leaves or 10 sage leaves
sea salt
freshly ground pepper

Heat the oven 200° C degrees hot. Prepare a baking paper that you will fold almost but not really like an envelope. It is called the en papillote method, where you wrap the paper so that it forms around the food (potatoes, in this case) to form the pouch. 

So, place two sheets of baking paper on a table. Fold in the middle. In a bowl, mix potatoes, oil, and salt. Spread in the middle of one half, top with butter and sage. Then, fold in both sides up until they read the potatoes. And finish with the longer side, sealing the corners. I like to roll them up or secure with paper clips.

Place in the oven for 35 minutes. Take out, place on a serving plate, and serve, cutting the paper right in front of the people so that the aromas linger out and fill the room.