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Sides | |
| 8 tablespoons (1 stick) butter, softened 1/2 cup extra-virgin olive oil 1/3 cup finely chopped fresh chives Kosher salt and freshly ground black pepper 6 medium russet potatoes, scrubbed 3/4 cup Fromage Fort, recipe follows Fromage Fort: 1/2 pound leftover cheese pieces 1 clove garlic 1/4 cup white wine Salt and pepper to taste | |
| Preheat the oven to 450 degrees F. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl. Lay a potato lengthwise between the handles of 2 chopsticks. Slice the potato thinly, using the chopsticks to stop you from slicing all the way through. Repeat with the remaining potatoes. Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 45 to 50 minutes. Spread 1 1/2 tablespoons Fromage Fort over top of each and bake until cheese is golden brown and bubbly, an additional 8 to 10 minutes. | |
Unrated | |
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