Bistro Potatoes

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Bistro Potatoes
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Makes: 4 servings adjust
Fall smells good after summer, but nothing smells better than these potatoes baking in the oven when you're hungry. They work wonderfully to complement steak or lamb.

Directions
 

Step 1

Put oven rack in upper one third of oven and pre-heat to 450 degrees.
 

Step 2

Grease a 7" round baking dish.

Ingredients

  • 6 large Red Potato, 1 1/2 pounds peeled

Step 3

Thiny slice peeled potatoes. Slice em thin, dude! Put them in a bowl of cold water while you work to keep them from turning brown. Drain the bowl and dry them well on paper towels. Wipe out the bowl, put the potatoes back in.

Ingredients

  • 5 large Garlic, Minced
  • 1⁄4 cup Olive Oil
  • 2 large Shallot, minced
  • 1 1⁄4 teaspoons Salt

Step 4

Toss the dried, sliced potatoes with the garlic, shallots, salt, pepper, and three tablespoons of the olive oil. The only effective way to do this is to get in there, up to your elbows, and toss it. It smells and feels soooo good, but it's tough to wipe all the goodness off.
 

Step 5

Arrange slices in the baking dish. Cover with foil. Bake 20 minutes. Pull out of the oven. Remove foil. Press down on potatoes with a spatula to push out excess moisture.

Ingredients

  • 1⁄2 cup Grated Parmesan

Step 6

Bake for 20 minutes uncovered. Remove from oven, press down again. Sprinkle cheese evenly on top and drizzle with remaining oil.
 

Step 7

Bake for 20 more minutes. Remove from oven when cheese is golden. Do your best to not attack as that SH*T is hot.
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