New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing

Name: New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing
Yield: 4 servings
Ingredients: 1 pound new or other small waxy potatoes, halved if large; 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 ounce finely grated Parmesan (about 1 cup), divided; Gribiche Dressing (for serving)

By Chris Morocco

March 21, 2017

Image may contain Dish Food Meal Platter and Lunch

Ted Cavanaugh

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

Recipe information

Yield
4 servings

Ingredients

1 pound new or other small waxy potatoes, halved if large

2 tablespoons olive oil

Kosher salt, freshly ground pepper

1 ounce finely grated Parmesan (about 1 cup), divided

Gribiche Dressing (for serving)

Preparation

Step 1
Preheat oven to 425°. Drizzle potatoes with oil on a large rimmed baking sheet and toss to coat; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes. Remove potatoes from oven and scatter half of Parmesan over top. Roast until cheese is melted, about 1 minute. Remove from oven and toss just to evenly coat potatoes.
Step 2
Transfer potatoes to a platter and top with remaining Parmesan; season with pepper. Spoon dressing over top.

Nutrition Per Serving

Calories (kcal) 180

Fat (g) 9

Saturated Fat (g) 2.5

Cholesterol (mg) 10

Carbohydrates (g) 20

Dietary Fiber (g) 1

Total Sugars (g) 0

Protein (g) 4

Sodium (mg) 100

TagsFrench European Potato Root Vegetable Vegetable Parmesan Cheese Dairy Easy Side Vegetarian Healthyish Fourth of July Memorial Day Labor Day Bon Appétit

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