The smell of this baking will send people straight to the kitchen...
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 large Idaho potatoes, washed, peeled and diced (about 1 1/2 to 2 inches thick)
- Pinch paprika
- Kosher salt and freshly ground black pepper
- 1 bunch green onions, halved and thinly sliced
- 1/2 cup white wine
- 1 small Camembert or Brie cheese, rind trimmed off the bottom side
Directions
Preheat the oven to 375 degrees F.
Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, add the butter and the potatoes. Season with a pinch of paprika and salt and pepper, to taste. Cook, stirring from time to time, until they become tender but crispy, about 10 minutes. Add the onions and the wine. Season again with salt and pepper and increase the heat. The potatoes should eventually start to brown. Add more butter, if desired. Cook for 5 to 8 minutes, stirring from time to time, so the potatoes brown on all sides.
Put the cheese in the middle of the skillet on top of everything and put the pan in the center of the oven. Bake until the cheese melts, about 8 to 10 minutes. The potatoes should be tender when pierced with the tip of a knife. Remove from the oven and season again with salt, if needed. Transfer to a serving platter and serve immediately.
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By gretel92
Pittsburgh, PA
on March 25, 2012
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Sooooo good! I used five small/medium Idaho potatoes; that worked out well with the other ingredients at the levels called for in the recipe, though I did use two medium shallots rather than green onions because I had them on hand. (For what it's worth, I've seen some absolutely ginormous "restaurant-sized" potatoes, and I'm guessing that's what Alex must have used when she made this. I can't imagine two "large" potatoes would have cut it.
These really were so delicious, and I did use Brie. But as other reviewers have noted, I think you could make these with any type of "flavorful" cheese (cheddar, parm, Romano, particularly given the cost savings. My husband said I need to add these potatoes to my repertoire, and I plan to do that and try some different cheeses. Quite easy, fairly fast, and very delicious. Once again, Alex does not disappoint!
By jfairless_11720052
spokane, WA
on October 09, 2011
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Great recipe, but the brie didn't melt. I followed the instructions perfectly, and reading the reviews below, it seems no one else had this problem! I made this dish to go with the Neely's steak and eggs (which is absolutely fabulous!. Timing was important, so I removed the brie from the top of the potatoes and sprinkled grated white cheddar. Really awesome! Brie is expensive, so I'm saving it for later to rewarm and spread on baguette slices. I really love Alex's recipes, but can't figure what I did wrong here!
By Strangedreamer
Pensacola, FL
on November 24, 2010
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These are heaven! I made these for my husband and he loved them. I am not very good at cooking and I made these with ease following the directions. Thank you Alex!
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