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Gratinéed Red Potatoes with Chives

Scott Phillips

Servings: four.



  • 1 lb. small new red potatoes (about 10), scrubbed
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. olive oil
  • 1/2 cup freshly grated Parmigiano Reggiano
  • 1 Tbs. thinly sliced fresh chives

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 10
  • Sodium (mg): 490
  • Carbohydrates (g): 18
  • Fiber (g): 2
  • Protein (g): 8


  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Put the potatoes in a saucepan and add enough cold water to cover by 1 inch. Add 1 tsp. salt. Bring the potatoes to a boil over high heat and then lower the heat to maintain a gentle simmer. Cook until the potatoes are tender when pierced with a fork, 15 to 20 min. Drain the potatoes and let them cool slightly.
  • Oil the bottom of an 8-inch square pan (I like Pyrex) with 1 Tbs. of the oil. Put the potatoes in the pan. Pierce each potato with the tines of a fork, twisting the fork slightly to break the skin a bit. Then gently squeeze the sides of each potato to make it pop open slightly (as you would for a baked potato). Season the potatoes generously with salt and pepper. Drizzle the remaining 2 Tbs. oil over the potatoes and sprinkle with the cheese. Roast until the potatoes are golden brown and crisp, 25 to 30 min. Sprinkle with the chives and serve immediately.


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