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Appetizer
4 servings
10 minutes
30 minutes
Chef Tom Fraker
1 lb. Melissa’s Peewee Potato Medley
1 tablespoon extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 teaspoon smoked paprika
1 teaspoon granulated garlic
3/4 cup finely grated Parmesan cheese
1 pouch Melissa’s Authentic Hollandaise Sauce
Preheat the oven to 400ºF.
Wash and dry the potatoes. Cut them in half lengthwise, and place them into a bowl. Pour the olive oil over the potatoes and mix to coat well. Add the salt and the next 3 ingredients and mix well. Place the potatoes, in a single layer, onto a baking sheet. Place them into the preheated oven and bake for 30 minutes, or until fork tender.
Meanwhile, place a silpat onto a sheet pan. Place little piles of the Parmesan (1 pile for each potato half) onto the silpat.
Once the potatoes are cooked, place 1 on each Parmesan pile, cut side down. Press them slightly and place them back into the oven. Bake the for 5 minutes, remove from the oven and let cool.
Use a small spatula to remove and place them, cheese side up, onto a serving dish.
Cut the corner off of the Hollandaise pouch and place it upright into a coffee cup. Microwave it for 15 seconds. Drizzle the sauce over the potatoes and serve.
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