Tuesday, January 5, 2010
Crispy, Buttery, Smoky Potatoes and Cauliflower
These potatoes and cauliflower are absolutely addictive. Our secret? A whole stick of butter. Okay, it's not much of a secret, but you'll still impress your friends when you serve this dish. Make sure to use unsalted butter or else you could end up with a very salty final product. If you're on a diet, you could cut it down to maybe 4 tablespoons of butter, but any less and it won't crisp.
1 head of cauliflower, broken into bite-sized florettes
3 medium Yukon gold potatoes, cut into 1/8" slices
1 stick unsalted butter (yep, 8 tablespoons)
salt
black pepper
1 1/2 teaspoons smoked Spanish paprika
1/4 cup grated Parmesan cheese
Preheat oven to 350. Toss cauliflower, potatoes, melted butter, salt, pepper and 1 teaspoon smoked paprika. Bake in a cast-iron skillet, loosely covered with foil, for 30 minutes. Remove the cover, turn heat up to 375, and roast for another 35-45 minutes, until potatoes are browned and crispy in places. Sprinkle Parmesan cheese over the top, shake on a little more paprika, and return to oven for a few more minutes, until the cheese is melted. Let sit for a few minutes, then hold the potatoes in place with a lid and pour off the excess melted butter.
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4 comments:
Happy New Year ot you both.
I love the sound of the smokiness in this dish.
Thanks! Smoked Spanish paprika has basically revolutionized our cooking.
this dish looks wonderful, will definitely have to buy some cauliflower
Enjoy, Heather!
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