I am writing this post as I prepare to go to the Food and Wine Conference. I just went upstairs and packed and now getting a few more things done before I go to sleep – got an early flight. I am so excited to meet so many people I know but do not know and learn so much more about the craft that I have only begun to understand. To make it even more amazing, my daughter, Molly who often is in the kitchen is going with me. She may be more excited to make a stop at Harry Potter World but I am sure she will love the experience as much as I will. How lucky am I to have Molly join me? Next time, I post, I will be able to tell you about the experience and the conference.
So these potatoes were an attempt to repeat a dish my wife and I had with my son at Siena Tavern. I ordered the parmesan potatoes as an appetizer because I thought they would be good. They were awesome. I asked our waitress how they were prepared so I had a general idea what to do. The potatoes were sort of cubed, pan fried, and then finished in the oven and topped with parmesan cheese. Not too hard. I decided to add infused garlic olive oil to my potatoes. My wife and I agreed, they were awesome!
- 2 small potatoes
- 2 tbsp garlic infused oil
- 1 tbsp grape seed oil
- 1/4 cup shredded parmesan cheese
Heat an iron skillet on medium high heat and warm the grape seed oil. While the oil is heating, cube the potatoes. When the oil is hot, add the potatoes.
Mix them around, flip them and getting a good char on all sides. Once nicely charred, drizzle the garlic infused olive oil over the potatoes.
Finish the potatoes by putting them in a 350 degree oven. After they have cooked for 3 – 5 more minutes, top with the parmesan cheese and cook until the cheese has just melted and is bubbly.
Serve and enjoy!