That is my front yard in April. And I know, April showers bring May flowers and all, but this is ridiculous. Or as the Southern husband more genteelly put it when he looked out the window, “This seems unnecessary.” So like I said…comfort food. I had recently been up to Adams Fairacre Farm with my mama, and they had bags full of cute little baby potatoes…
…so it did seem as if the universe was giving me a sign that I should boil them up until they were tender, slice ’em in half and then finish them up by tossing them with olive oil, lots and lots of grated parmesan and just enough coarsely ground black pepper to give them some sass. We seared up a steak in my new cast iron pan that I am currently obsessed with, and all of the sudden hunkering down inside while the winds blew the April snow around didn’t seem all that bad.
So if you are up for some cheesy, peppery, sassy potatoes, here’s your recipe!
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 1 tablespoon coarsely ground black pepper - the coarser the grind, the spicier it will taste!
- Place potatoes in a pot of salted water and bring to a boil. Boil until potatoes are tender, about 10 minutes.
- Drain and cut potatoes in half. Return to the pot with the olive oil, cheese and pepper. Toss with tongs until the cheese is melted. Serve at once.