Forget Frying: This Simple Parchment Paper Trick Makes the Fluffiest Potatoes Ever
An unusual option that will offer both delicious and healthier version of same old potatoes.
Even though there’s plenty of ways to cook potatoes, frying or boiling them can become way too dull to use those ways again and again. Instead, try baking them in the oven — no extra oil will harm your figure and the potatoes themselves will turn out even better than boiled or fried.
Here’s what you need: 800 g of potatoes, 4 tbsp of olive oil, 4 cloves of garlic, salt and black pepper to taste, dried herbs and spices (paprika, rosemary, thyme, herbes de Provence), butter (optional), fresh herbs for garnish.
Wash the potatoes thoroughly and slice them into rounds or wedges; leave small potatoes whole.
Toss them with olive oil, minced garlic, salt, pepper, and your choice of spices so that each piece is evenly coated with the mixture.
Place the prepared potatoes on parchment paper, add a pat of butter if you like, and wrap tightly into a parcel.
Bake in the oven at 200°C for about 30–40 minutes until tender.
Unwrap the parchment, sprinkle with fresh herbs, then return to the oven without the parchment for a few more minutes to develop a light golden crust, after which it is ready to serve.
