Extra crispy Parmesan crusted roast Potatoes you boil them first until They're kind of soft and then you Roughly toss them so that the exteriors Get coated in this kind of starchy Slurry of like you sort of like mashed Potatoes I'm going to also add some Parmesan and the idea here is that as This parmesan cooks with the potatoes It's going to form like a Freo layer you Know a layer of like sort of fried Cheese on the outside it's kind of like The crispy edges of a ques and you end Up with this kind of crispy shell on the Outside
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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