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Sides, Vegetarian

Cheese-crusted potatoes

Cheese-crusted potatoes
Genaro Molina / Los Angeles Times

A nice warm bistro is usually the best antidote to January, with flowers and Burgundy and black-and-white photos of Paris guaranteed to recalibrate the bleakest mood. But the one I wandered into on a particularly nasty night turned out to ... Read more

Total time: 30 minutes | Serves 4
  • 16 large (about 3-inch) La Ratte or other fingerling potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt or kosher salt
  • 1/4 teaspoon cayenne
  • 1/2 cup finely grated Cheddar, Parmigiano-Reggiano or manchego
  • 1/4 teaspoon dried herbs (optional)

Step 1Heat the oven to 400 degrees.

Step 2Scrub the potatoes and dry thoroughly. Cut each in half lengthwise and place in a bowl. Add the oil, salt and cayenne and toss using your hands or a rubber spatula until the oil coats the potatoes well on all sides and the seasonings are evenly distributed.

Step 3Arrange the potatoes cut side down on a heavy baking sheet lined with foil. Bake 15 to 20 minutes, or until the flesh is tender (baking time will depend on the size of potatoes).

Step 4Remove the potatoes from the oven and carefully turn each half over. Sprinkle the cheese heavily over each half then, if using them, sprinkle on the dried herbs. Return to the oven and bake 5 minutes, or until the cheese is melted.

Note: You can vary these by adding some dried herbs (such as thyme, basil or herbes de Provence) with the cheese. Russian Banana fingerlings have a similar flavor to the La Ratte potatoes.


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