Rosemary Parmesan Purple Potatoes
Finding the right side dish is nearly impossible. I am responsible for a number of family dinners throughout the year for birthdays, holidays, anniversaries, etc. and every time I am planning the meal the side dishes become an effort beyond reason. The number of google searches I have conducted looking for side dishes worthy of inclusion in our repertoire is pathetic. My problem in particular is I always want to do something different. I want dishes that are both new and interesting but familiar enough to be palatable to any discerning taste. I have done every version of mashed potato, macaroni and cheese, and rice dish that can be conceived and inevitably the next event comes around the corner and I am at a loss.
In my never ending effort to resolve this dilemma, I have been forced to develop a couple skills that when I am standing in the grocery store checkout line and still don’t know what I am cooking as a side for tomorrows dinner, food will still end up on the table. Really these skills come down to getting creative with the flavors, techniques, and strengths you already have. The easiest way to do this is to make small changes or adjustments to things you already cook. When reviewing my classic recipes I look for options such as different colors of the same ingredients, small changes to flavor profiles, using a grill instead of pan fry, or cutting ingredients in a fun shape. For instance if your family loves roasted broccoli, switch the broccoli for broccolini or Romanesco broccoli and roast in the same manner. This small change will add some excitement to a familiar favorite.
The number one side dish that gets this treatment in our household is the potato. Everyone in our family loves potatoes. To the point that every holiday has its own potato side dish that is expected to be served. As rustic, classic, and satisfying as those dishes are, I don’t want to cook these for every event. Beyond the holidays, I am looking for something that is exciting and new. Out of this desire was born the Rosemary Parmesan Purple Potatoes. Purple potatoes in and of themselves are incredible. I was delighted to find that without any intervention some left over purple potatoes sprouted in my garden in late summer. When we harvested in the winter, I was elated by the strength in their color and their overall flavor. This was the perfect opportunity to deliver a new and exciting side dish.
For this recipe, not only did we use an unconventional potato but I wanted to showcase these potatoes in their full glory. For this I used a sharp knife to cut thin sliced disks from the potato that could be stacked standing up in a gratin dish. This took a little time but the results were outstanding. This could be done by a mandolin but I don’t mind the imperfection of doing it by hand. Then all it took was for the potato to be covered with a buttery, herby, cheesy topping and to bake. When they came out of the oven they were crispy, soft, and incredible tasting. I love this recipe because it can be easily sized for your get together. I would only caution that you make sure to cook your potatoes long enough. If you expand the size of the dish, please make sure to cook it until the middle potatoes are tender and falling apart when you pierce with a knife. Take the time to make this dish for your next get together and I promise your friends and family will thank you.
Ingredients
3 Pounds Purple Potatoes Cleaned (This will vary based on the size of your dish)
1 Stick of Salted Butter
2 Tsp Rosemary Chopped Fine
¾ cup Grated Parmesan
2 Cloves Garlic Chopped Fine
1 Tsp Pepper
Flaked Sea Salt
Directions
1. Preheat oven to 400 degrees F. Slice the potatoes either using a sharp knife or a mandolin into thin disks, no bigger than 1/8 inch. Take the slices and line them in your selected dish standing up. For this recipe we used a 9 in gratin dish. Continue until the entire pan is full. Fill gaps with smaller rounds as needed. The pan should be completely filled but not too packed tight.
2. For the topping, melt the stick of butter in the microwave in a medium bowl. Add the Rosemary, parmesan, garlic, and pepper. Mix together until a paste forms. Pour over the potatoes distributing the topping as evenly as possible. Cover with foil and bake for 45 minutes. Remove the foil and increase temperature to 425. Continue baking for 20-25 minutes until golden brown. Remove from the oven and finish with flaked sea salt. Serve while hot.
Notes
* This recipe can be made in any size dish. Our suggestion would be to purchase enough potatoes to fill the size dish you have and then adjust the topping as needed. For this recipe more is better than less. The potatoes need the moisture of the butter to become tender so don’t be afraid to double the topping recipe. If you end up with too much butter you can pour off excess.
* We cannot emphasize enough how important it is to cook this thoroughly. Don’t be afraid to overcook this dish because it will be hard to do. Test the potatoes in the middle for doneness before taking out of the oven. If they are browning too quickly, recover with foil to finish the cooking.