This is one of those recipies in the category of 'Get Forgiveness For Any Transgression'. Of all the potato recipies I have, this one is my Wife's favorite. I fixed a double batch for Mother's Day and there were almost no leftovers.
Grateneed Red Potatoes with Chives
1 lb small new red potatoes (about 10) scrubbed
Kosher salt and freshly ground black pepper
olive oil
1/2 cup freshly grated Parmigiano Reggiano (more is better)
1 tablespoon chopped fresh chives
Position a rack in the center of the oven and heat the oven to 425F.
Put the potatoes in a saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon salt. Bring the potatoes to a boil over high heat and then lower the heat to maintain a gentle simmer. Cook until the potatoes are tender when pierced with a fork. Drain the poatoes and let them cool slightly.
Oil the bottom of an oven-proof baking dish. Put the potatoes in the baking dish. Pierce each potato with the tines of a fork, twist a bit, and then gently squeeze the sides of each potato to pop it open slightly (as you would for a baked potato).
Season the potatoes generously with salt and pepper. Drizzle a little olive oil over each potato and sprinkle with the cheese. Roast until the poatoes are golden brown and crisp, 25-30 minutes. Sprinkle with the chives and serve immediately.
Tags: Potatoes
haha, love the editorial comment. More cheese is ALWAYS better!!
Looks fabulous!
Posted by: Amy | May 19, 2006 at 07:19 PM
I agree with Amy, those look scrummy!!!
Posted by: Pamela | May 21, 2006 at 03:01 AM
OK...I have to try those!
Posted by: Catherine | May 21, 2006 at 09:51 AM
There is nothing quite as nourishing for the soul as potatoes done this way!
Thanks for sharing
Posted by: Ruth | May 23, 2006 at 08:04 AM