Homemade remedy...

Okay, given my post about the Parmesan Truffle Fries at Zinc Bistro, I thought I would share what I have been working on at home to help satisfy those cravings. This isn’t close to those sinful fries they serve, but it has helped me cope. Plus, I used purple potatoes, because who doesn't smile at a purple potato?

Roasted Fingerling Potatoes

All you need is to slice them very thin, toss in a little olive oil and sea salt. Cover a cookie sheet with aluminum foil and a little oil and spread out the potatoes. Bake at 400-degrees for 20 minutes or until a little crispy. Toss with truffle oil and shredded parmesan cheese.

I am officially in love with truffle oil. So, so good! And these little guys are perfect with a side of Lemon Aioli.

Lemon Aioli

2/3 cup mayonnaise

1 lemon, zested

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Five-minute recipe...

Aidan and I enjoyed watching The Next Food Network Star over the summer. I love seeing what they prepare and he loves anything that is a competition. One of the winning recipes was a five-minute potatoes gratin from the show's winner Melissa d'Arabian that was promised to be easy enough to have your kids help you make it. She was right. And it really does only take five minutes to prepare. This recipe is now in the heavy rotation at our house.

I did substitute the two Russet potatoes originally listed in the recipe for fingerlings. Also, I used a Mandolin on the potatoes, it seems to cook better the more thinly sliced the potatoes.

Potatoes Gratin

Olive Oil

6-8 good sized fingerling potatos

1/2 cup grated Swiss cheese

2 green onions, finely chopped

Salt and freshly ground black pepper

3/4 cup heavy cream

Directions:

Preheat oven to 375 degrees.

Use a muffin tin and coat well with olive oil. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.

Invert gratins onto plate and serve.