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RECIPE OF THE WEEK
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Paprika Parmesan Potatoes
3 medium size russet potatoes
chicken broth
1 T. paprika
3 T. parmesan cheese
1 T. olive oil
salt and pepper
Peel the potatoes. Slice them about a 1/2 inch thick, then cut into baton shapes. Place the potatoes in a pot of appropiate size and cover with chicken or even some beef stock. Bring to a boil and cook just until tender. Drain and save the stock for a soup later on. Add the paprika, paremsan and olive oil to the pot. Place on a very low burner and cook, stirring occassionally, to set the flavors. Season with a pinch of salt and pepper and serve.
Serves 2-4
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