Parmesan Potatoes with Rosemary is yet another of those recipes that demonstrate that simple and easy is often also best. This dish is particularly good in the spring with genuine new potatoes tasting of the earth they were grown in. But whatever the time of year these potatoes are hard to beat. (Larger image.) Serves 2.
Prep Time: 0 minute
Cook Time: 20 minutes
Ingredients:
- 3/4 lb. baby potatoes (1 1/2" - 2" diameter, about 5)
- 2 Tbsp. shredded Parmigiano Reggiano
- 1 Tbsp. fruity olive oil
- 1 Tbsp. minced rosemary or other fresh herbs
- Salt and pepper to taste
Preparation:
1. Boil potatoes until tender; about 15 minutes depending on size.
2. Remove to a bowl, break up and mash lightly with a fork. Drizzle with oil. Add salt, pepper, rosemary and cheese and toss. Taste and adjust seasoning and cheese. Serve immediately.
Note: By "fruity" I mean an olive oil that tastes like olives. Your best bets for such oils aren't Italian but, instead, oils made in Spain or Greece.
Choosing potatoes: I like semi-starchy potatoes. You see Yukon golds above but I've also used purplt and even pink potatoes. The standard white boiling potato isn't a good choice though and neither is a russet (baking) potato.
