Potatoes cooked in banana leaves. Steamy and served with melted Ementhaler cheese and onions. A fabulous way to serve potatoes.
I absolutely love this method of cooking potatoes. I learned this trick a few years ago from a Whole Foods grilling demonstration. After a sample of the finished product, I couldn’t get to the produce department fast enough to purchase banana leaves and potatoes. The only place I can find banana leaves right now is at H-Mart in the freezer department.
Banana leaves are used as a kind of wrap in Thai cooking. Banana leaves not only look beautiful, but also lend a subtle aroma and taste when foods are cooked inside them. They can be used for grilling, baking, or steaming foods. While functioning as a wrapping material, they also lend a hint of flavor to your food that is very pleasant.
With our mountains as a backdrop, it gets dark in Denver around 4:30 p.m. these days. I usually use the grill for this recipe, but with our dark days, baking works just fine.
Potatoes in Banana Leaves:
- 1 medium onion, sliced
- 6 medium potatoes peeled and thinly sliced, preferably with a mandolin
- Salt and pepper
- Ementhaler Cheese
- olive oil
- 1 banana leaf (thawed if not fresh)
Lay the banana leaf on a buttered baking sheet. I also sprayed the top of the banana leaf with Pam. Scatter potatoes and onion on the leaf. Toss with a bit of olive oil. Generously add salt and pepper and grated Ementhaler Cheese.
Fold and make a packet with the leaf and secure with toothpicks. Bake 350 degrees 30 minutes. (Depending on the thickness of the potatoes, you may need to bake up to 40 minutes.) You can also
When you first open up the packet, the steam and flavor pleasantly hit you right in the face.
For the Grill: Using a mandolin, peel and slice six medium russet potatoes. Slice one onion into rings. Parboil potatoes for five minutes and drain on paper towels to remove moisture. In a fry pan, fry the onions in a bit of olive oil for a couple of minutes. Lay out two sheets of banana leaves in a cross formation, shiny side down. Pile the potatoes in the middle of the cross and generously salt and pepper. Scatter the onion rings over the potatoes and top with slices of Ementhaler cheese. Fold banana leaves over potatoes to make a packet, place packet on a piece of heavy duty foil and form into a bowl. Banana leaves should loosely cover potatoes and the foil should support the packet so it will grill well. Grill over medium heat for 15 – 20 minutes or until some of the potatoes are starting to brown. The Ementhaler and the banana leaves share a unique sweetness with the potatoes for a wonderful side dish.
I served the potatoes with an easy and delicious shrimp dish that I prepared in advance, and some tapioca pudding. A great little meal.
How bout them bananas – This meal really is so delicious. The texture and sweet flavor of the potatoes, the fresh creamy flavor of the chilled lime/dill shrimp. Throw in some tapioca pudding for dessert. Who needs summer.
Potatoes Cooked In Banana Leaves…It’s What’s For Dinner.