New Potatoes With Mimolette

Name: New Potatoes With Mimolette
Ingredients: ¼ cup extra-virgin olive oil; 2 lb. new or other small waxy potatoes (about 1" in diameter), scrubbed, halved; Kosher salt, freshly ground pepper; 2 Tbsp. unsalted butter, cut into pieces; 3 Tbsp. fresh lime juice, divided; 2 tsp. piment d’Espelette or smoked paprika, plus more for serving; 4 oz. Mimolette, Parmesan, aged Gouda, or aged cheddar, finely grated

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Servings: 6

Cost: $3.50 /serving

Author : Rebekah Peppler

dinner side easy

Ingredients

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¼ cup extra-virgin olive oil2 lb. new or other small waxy potatoes (about 1" in diameter), scrubbed, halvedKosher salt, freshly ground pepper2 Tbsp. unsalted butter, cut into pieces3 Tbsp. fresh lime juice, divided2 tsp. piment d’Espelette or smoked paprika, plus more for serving4 oz. Mimolette, Parmesan, aged Gouda, or aged cheddar, finely grated

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Instructions

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Step 1

Heat oil in a large heavy skillet, preferably cast iron, over medium. Add potatoes and season with salt and pepper. Cook, tossing occasionally, until potatoes are golden brown all over, 10–12 minutes.

Step 2

Add butter, 2 Tbsp. lime juice, 2 tsp. piment d’Espelette, and ½ cup water to skillet. Cover, reduce heat to low, and cook, tossing occasionally, until potatoes are fork-tender and no liquid remains, 10–12 minutes. Remove from heat and stir in remaining 1 Tbsp. lime juice. Taste and season with more salt and pepper if needed.

Step 3

Transfer potatoes to a platter and blanket with cheese. Dust generously with more piment d’Espelette.