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)
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.