Tales from the Kitchen: Parmesan Roasted Potatoes

I recently cooked a dinner for a Vestry meeting and I was asked to provide the recipes for a couple of the dishes I served. I’m starting with the Parmesan potatoes this month and next month plan to provide a pepper steak recipe. While preparing the dinner with my cooking team, I had the opportunity to show them how to use a mandolin without cutting their fingers. The secret is to hold the potato in the palm of your hand and keep your hand as flat as possible. Used correctly, this tool is a great one to have in the kitchen.

Ingredients (for 4 - 6 people)

• 4 tablespoons butter

• 6 medium size Yukon potatoes

• 1 clove garlic

• 1 1/2 cups shredded Parmesan

  cheese

• Salt and pepper to taste

Preparation:
1) Peel and slice the potatoes 1/8 inch thick. Rinse the potatoes in cold water. Then wash and dry them with a clean towel.

2) In a roasting pan, put 2 tablespoons of melted butter. Add the chopped garlic and spread this mixture very well in the pan.

3) Add the sliced potatoes. Drizzle the top layer of the potatoes with the remaining 2 tablespoons of melted butter and sprinkle with a little salt and pepper & top with Parmesan.

4) Bake uncovered for 30-35 minutes at 400 degrees in a pre-heated oven until the potatoes are tender and golden brown.

Bon Appetit,
Alain Guichard