Grateneed Red Potatoes with Chives

There are two kinds of women: Those that the way to their heart is through chocolate, and those that the way to their heart is through potatoes. My wife is the latter. This dish is from Fine Cooking issue 70. I’ve made several times and it is one of my wife’s favorites. (I’m sure I could use it to gain forgiveness of any transgression.)

Yesterday she dropped a bag of small red potatoes in my lap and strongly suggested that I make this dish. I can take the hint.

Grateneed Red Potatoes with Chives

1 lb small new red potatoes (about 10) scrubbed
Kosher salt and freshly ground black pepper
3 tablespoons 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 with 1 tablespoon of the oil. Put the potatoes in the baking dish. Pierce each potatoe with the tines of a fork, twist a bit, and then gently squeeze the sides of each potatoe to pop it open slightly (as you would for a baked potatoe).

Season the potatoes generously with salt and pepper. Drizzle the remaining 2 tablespoons oil over the potatoes and sprinkle with the cheese. Roast until the poatoes are golden brown and crisp, 25-30 minutes. Sprinkle with the chives and serve immediately,.