Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

14
December
2010

Potatoes for a Party

It’s nice to have a party to go to, to slip into something with a little pizzazz, easy and comfortable, but still you. For me this year it’s my mother’s rhinestone bracelets. Party potatoes are like that too. Dressed up, they’re still potatoes, but with a little dazzle. Not sophisticated, no rhinestones involved, just cheese and butter. But of course.

These have been part of our December dinner party for over a decade now – ever since Gourmet published the recipe in December 2000. Same core group of friends each year, same foray into prime rib, same horseradish and sun dried tomatoes from the backyard, same table surrounded by friends and littered with plates and glasses and candles, a few bottles. And these parmesan roasted potatoes have become part of the institution. I think people now show up for Charlie’s cocktails, sublime inspirations every year, and the potatoes. I swear, we could abandon the rest of it and nobody would even notice.

Parmesan Roasted Potatoes Recipe

This recipe serves 8 and can easily be cut in half. From Gourmet magazine, December 2000.

Preheat oven 350º.

Line baking pan with parchment paper.

Ingredients: 3# potatoes (about 8 medium) peeled and quartered lengthwise/ 1/2  C all-purpose flour/ 1/2 C finely grated Parmesan cheese – grate in advance, spread out and allow to dry for 60 minutes if you have the time/ 1/2 t salt / 1/4 t pepper/ 1 cube unsalted butter, melted (decrease salt if using salted butter).

Directions: After peeling and cutting, lightly blot potatoes with towels to remove excess moisture/ Melt butter and pour onto baking pan/ Combine dry ingredients in a large zip lock bag or into a bowl with a lid/ Add potato pieces and toss gently until potatoes are coated/ Place directly onto melted butter on the baking pan/ Bake for 20 minutes, turn pieces over, bake another 20 and turn again, 20 minutes more and they should be done/ Potatoes are done after about an hour, when they’re tender on the inside, golden and crispy on the outside/FYI, I added a little more salt to the mix and turned oven to 375º for final 20 minutes.

Delicious with prime rib, salmon or scrambled eggs. With a dazzling golden crust, potatoes ready to party.


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4 Responses »

  1. Hey Sally,
    This is a BEAUTIFUL post–not only do the potatoes look fabulous, but the table looks magical! Good job!
    xox

  2. I have to agree…my mouth is watering just looking at the potatoes, but the shots of the holiday table truly do capture the holiday warmth and festive glow that we all enjoy this time of the year. May your Solstice/Christmas table overflow with abundance for all who encircle it !!
    Keep on finding the good, Sally…and spreading it!

  3. Marilyn & Elaine, thanks. Candlelight and dark do have a way of glamming up a scene. Sparkle and reflection everywhere.

  4. I am sooo going to try these tonight for dinner, they sound amazing and simple. What a great combination 🙂