My Wife’s Favorite Potatoes

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