Recipe for Cheese-crusted potatoes

Chartreuse Ice Cream

Good - This is definitely good eating

This is the Los Angeles Times restatement of a recipe we sort of derived for ourselves. You can really use any type of potato. We use Yukon Golds when we can't get fingerlings.

Cheese-crusted potatoes

Cheese-crusted potatoes

Total time: 30 minutes

Servings: 4

Note: You can vary these by adding some dried herbs (such as thyme, basil or herbes de Provence) with the cheese. Russian Banana fingerlings, available at Whole Foods markets and Santa Monica Farmers Market, have a similar flavor to the La Ratte potatoes.

16 large (about 3-inch) La Ratte or other fingerling potatoes
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse sea salt or kosher salt
1/4 teaspoon cayenne
1/2 cup finely grated Cheddar, Parmigiano-Reggiano or manchego
1/4 teaspoon dried herbs (optional)

1. Heat the oven to 400 degrees.

2. Scrub the potatoes and dry thoroughly. Cut each in half lengthwise and place in a bowl. Add the oil, salt and cayenne and toss using your hands or a rubber spatula until the oil coats the potatoes well on all sides and the seasonings are evenly distributed.

3. Arrange the potatoes cut side down on a heavy baking sheet lined with foil. Bake 15 to 20 minutes, or until the flesh is tender (baking time will depend on the size of potatoes).

4. Remove the potatoes from the oven and carefully turn each half over. Sprinkle the cheese heavily over each half then, if using them, sprinkle on the dried herbs. Return to the oven and bake 5 minutes, or until the cheese is melted.

Each serving: 334 calories; 9 grams protein; 57 grams carbohydrates; 5 grams fiber; 8 grams fat; 3 grams saturated fat; 15 mg. cholesterol; 394 mg. sodium.

from LATimes 1/14/05

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