Co-funded by the Creative Europe Programme of the European Union

Ingredients for 4

  • 1 kg small waxy or baby potatoes
  • Salt and pepper
  • Olive oil

V1 (fish):

  • 300 g cod
  • 4 tbsp pesto
  • 250 g cherry tomatoes
  • Handful basil leaves
  • Chilli flakes to taste
  • optional: drizzle white wine

V2 (meat):

  • 300 g chicken cubes/chunks
  • 2 tbsp mustard
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 250 g green beans

V3 (veggie):

  • 1 small courgette
  • 2 tomatoes
  • 2 bell peppers (red and yellow)
  • 150 g black olives
  • 150 g block feta cheese (cut in two)
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Preparation time: 45 MIN Cooking time: 30 MIN
  1. Wash the potatoes and cut in two. Bring to a boil in a large cooking pot of salted water. Cook for 20-25 minutes. Drain and let cool.
  2. Prepare the papillotes. Add a layer of potatoes to each papillote.
    V1: Place the cod on top of the potato layer. Spread the pesto on top of the cod, add the cherry tomatoes around the fish and season with salt and pepper. Finish with basil leaves, chilli flakes and white wine (optional). Seal the papillote.
    V2: In a small bowl mix the mustard, olive oil and honey until combined. Add the chicken cubes/chunks and mix until well combined. Season with salt and pepper. Add the chicken cubes/chunks on top of the potato layer and finish with the green beans. Season with salt and pepper and seal the papillote.
    V3: Cut the courgette, tomato, peppers and olives into slices. Place the feta cheese on top of the potato layer. Add the sliced vegetables. Drizzle with olive oil and season with salt and pepper. Seal the papillotte.

    Store all papillotes until needed.
  3. Preheat the oven to 180°C. Place the papillotes on a baking tray and place in the oven for 30 minutes.


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