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Potatoes and Leeks en Papillote Recipe



HT ACC 30mins


A classic combination of leeks and potatoes, simply seasoned and dotted with lots of butter before being sealed in paper or foil parcels and baked. Works very well on the bbq too.


Serves 4

Prep & Cook Time:

30 mins

Recipe Tags: Hot  Vegetarian  Vegetables  Herbs  Accompaniment   Gluten Wheat Free  Eggless


4 tbsp softened Butter

4 Medium Potatoes

1 medium Leek, thinly sliced

1 tbsp Freshly chopped Parsley

Salt and Pepper



1.  Preheat the oven to 200C, 400F, Gas Mark 6.  Peel the potatoes and slice very thinly -  no thicker than 3mm/1/8th of an inch. Using a mandoline will make this easier.


2. Take four pieces of parchment each measuring about 30cm/12 inches square, fold each piece in half then cut out a heart shape as shown in the picture below.

3.  Open up the parchment shapes, use some of the butter to grease one half of each, then place the potatoes in layers on each, overlapping them and seasoning each layer with salt and pepper, placing them close to the fold but making sure you leave a 5cm/2-inch border along the edges.


4. Divide the sliced leeks between the parcels, placing them on top of the potatoes, season with salt and pepper, dot with the remaining butter and sprinkle with parsley.


5. Fold over the top of each parcel, line up the edges, then fold over the edges to completely seal the parcels. See picture below.

6. Place the packages on a baking sheet, and bake for 20 minutes until the parcels are puffed up and browning. Serve immediately.  end of instructions


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How to assemble en papillote parcels - step by step pictures


Main Equipment required to make this Recipe


Parchment paper or aluminium foil

Mandoline or sharp knife

Baking Tray


Related Recipes and Information

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Vegetable Side Dish  Recipes

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