Fingerling Potatoes with Vinaigrette and CheesePosted by in Sides
I had a lovely bag of multicolored fingerling potatoes and needed a way to cook them. I also had some vinaigrette leftover. Why not use them together? This one was a big winner in my house, with people fighting over the cheese!
1 lb fingerling potatoes, pricked with a fork
Make this vinaigrette:
4 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
1/2 tsp sugar
1/4 tsp Italian herb mix
1/8 tsp garlic powder
salt and pepper
1/4 tsp Worchestershire
Shake this up in a jar and let it sit for about 10 minutes so the herbs soften.
Place the potatoes on the parchment. Pour half the vinaigrette over them (save the rest for a salad the next night). Fold the parchment and bake at 400 for 1 hour. About halfway through, take it out of the oven, grab the bag with potholders and give it a shake to distribute the oil. Put it back in for the rest of the hour. After one hour, remove from the oven, open the parchment and shave several tablespoons of Parmesan cheese over it (don’t grate it, use a cheese slicer to shave it). Leave the packet open and return to the oven until the cheese melts.
OMG. It was soooo good.
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