As soon as I got word of Gourmet, Unbound, I began searching on Epicurious for the “perfect” recipe for this December. I was determined to find a good one, since it was the first official month of Gourmet, Unbound. I stumbled across this recipe for Peppermint Patties from the December 2007 issue, and I knew they sounded perfect. I imagined how beautiful they would look drizzled with chocolate and sprinkled with some crushed peppermint candies. I knew they would look beautiful in glass dishes on my table for Thanksgiving… and my guests would love them!
Ok, so you probably figured out by the title of my post that my dreams of beautiful homemade peppermint patties did not work out quite as I had intended. I did not give up easily, either… I tried to make them three separate times. Each time, I ended up with a mess of sticky, peppermint goo. Since I was still trying to prepare for Thanksgiving, I was forced to abandon my peppermint dreams.
Instead, I found myself searching at the last minute for another recipe… one that was quick, easy, and could be served with pork tenderloin. In my search, I discovered this recipe for Parmesan Roasted Potatoes from the December 2000 issue. While I don’t always have great luck with potatoes (don’t ask… I always seem to screw them up!), I decided to give them a try anyway. The simplicity of the recipe was just what I was looking for… and I’m always a fan of anything made with Parmesan cheese.
I ended up halving the recipe, having the common sense to realize that 3 1/2 pounds of potatoes is far too much for two people (admittedly, so is 1 3/4 pounds, but I’ll let that slide). I also chose to use red potatoes and leave the skins on because I’m lazy for the extra nutrients. As I plated the potatoes, I added some freshly grated Parmigiano-Reggiano.
Overall, I was really happy with how the dish turned out. Surprisingly, even I couldn’t mess up these potatoes, and they didn’t even stick to the bottom of my baking dish (or turn into mush). I will definitely be making these potatoes again, although next time I might throw in some herbs, too… I’m thinking thyme and basil would be fantastic!
Parmesan Roasted Potatoes
(Recipe from Gourmet, December 2000)
Combine the flour, Parmesan cheese, salt, and pepper in a large bowl. Add the potatoes, and toss to coat with the flour mixture.
Pour melted butter into baking dish, and add the potatoes in a single layer. Bake at 350° for 1 1/4 hours, turning a few times. The potatoes will be golden and crisp. Top with freshly grated Parmesan cheese, and serve immediately!
Be sure to check out all of the other fantastic recipes from previous December issues of Gourmet over at Gourmet, Unbound!