Source: Parents Magazine


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Instructions Checklist
  • 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.

  • When potatoes are cool enough to handle, halve them crosswise.

  • 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.

  • 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

128 calories; fat 7g; cholesterol 6mg; saturated fat 2g; carbohydrates 14g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 4g; vitamin a 64.1IU; vitamin c 7.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 16mcg; vitamin b12 0.2mcg; sodium 199mg; potassium 397mg; calcium 83mg; iron 0.7mg.