- 6 small red or white potatoes (about 18 oz.)
- 1/2 cup finely grated parmesan cheese, plus more as needed
- 2 tablespoons olive oil, plus more as needed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
1. In a medium saucepan combine the potatoes and enough water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes; drain potatoes.
2. When potatoes are cool enough to handle, halve them crosswise.
3. Place the grated cheese in a shallow dish. Set one potato, cut side down, in the center of the cheese. Press with a spatula to flatten the potato into the cheese. Repeat with the remaining potatoes.
4. Heat oil in a large nonstick skillet over medium-high heat. Add the potatoes, cheese side down, in a single layer. Don't crowd the pan as they won't crisp up. Cook for 2 to 3 minutes, or until golden. Flip potatoes; cook 3 minutes more. Lightly season with salt and pepper. Repeat with remaining potatoes. Serve warm.
- Parker calls grated Parmesan "snow cheese" and she'll ladle a spoonful of it on just about anything. While real Parmigiano-Reggiano can be pricey, a little goes a long way.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 128, Fat, total (g): 7, chol. (mg): 6, sat. fat (g): 2, carb. (g): 14, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 1, sugar (g): 1, pro. (g): 4, vit. A (IU): 64, vit. C (mg): 7, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 16, Cobalamin (Vit. B12) (µg): , sodium (mg): 199, Potassium (mg): 397, calcium (mg): 83, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.