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A simple, quick recipe from Gourmet Magazine. These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries. Serves 4.
You may have noticed that the potatoes we get have had different hues of flesh. Potatoes actually come in a rainbow of colors, from yellow “Yukon Gold” to “Purple Peruvian”.
Fingerling potatoes are quick and easy to prepare on the stove-top. Because of their size, they cook quickly, and don’t need to be peeled. Try any of these variations!
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations.