Cheese-Crusted Potatoes Recipe - 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...
Ingredients
- 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)
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