Milk Roasted Potatoes – A French classic
When I first lived in California, there was this wonderful little restaurant in Los Gatos called “Champs Elysees”. Small restaurant, great French food.
The chef, Chris, allowed me more than once to peak in his kitchen. Allow is a strong word, as I did not give him a choice by sneaking into the kitchen.
He used to make this wonderful side dish of fanned potatoes cooked in milk. Love them. He finally, after numerous pestering sessions, gave me the recipe.
After years of keeping it on the back of my recipe book, I decided to bring it out and make it tonight. Perfect as a side dish for fish, meat, and chicken.
The trick is not to cut all the way thru the potatoes. Cut a small slice on one side therefore the potatoes will stand on the cooking dish.
By cooking with whole milk as a result the potatoes will be richer and creamier. Of course low fat will work too.
Parmesan cheese rather than any other cheeses will work best. It gives it the desired crust and flavor wanted.
My rule of thumb is half of a large potato or one small one per person. Although you will fall in love with them and may want a whole one for yourself.
Milk Roasted Potatoes - A French classic
- 1 potatoes 1 potatoes each
- 1 tablespoon butter 1 tablespoon butter
- .25 cup milk 1/4 cup milk
- Preheat the oven at 400°.Peel the potatoes. Slice the potatoes like a fan. Make sure that the potatoes are not cut all the way through. Place on a loaf pan, cover with butter and add the milk. Salt and pepper and sprinkle parmesan cheese over it.
- Place in the oven and cook for 40 to 45 minutes, making sure that the milk does not overflow.
- The potatoes are ready when pierced with a knife they are soft.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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