Crispy Parmesan Potatoes

Crispy Parmesan Potatoes

4 medium sized potatoes
2 tablespoons of melted butter
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon ground pepper
¼ cup parmesan cheese, finely grated

Clean and peal the potatoes. Chop in 1 inch squares or bite sized pieces. Cover with cold water in a sauce pan and bring to a boil. Boil potatoes for about 4 minutes (you do not want them to be done…just close to done!) Drain potatoes and air dry for 1 minute, meanwhile mix cheese and dried herbs and spices in a small bowl. In a sauté pan coat potatoes with melted butter, and then mix in the cheese mixture. Place sauté pan over high heat. Make sure potatoes are evenly distributed and make only one layer in pan. DO NOT STIR the potatoes, let them cook and sizzle for a good 4 minutes before even looking at them, this insures at least one side to be nice and golden crispy. Then toss and brown the remaining sides.

* Can be stored in the oven to keep warm…do not cover as it will make the outsides crust go soft!

Cilantro Lime Rice

Cilantro Lime Rice

1 cup rice
2 cups water, or broth
1 teaspoon lime zest
Pinch of coriander seeds
1 teaspoon butter
½ cup minced cilantro.


Add 1 teaspoon lime zest and coriander seeds before you cook your rice as normal. When rice nice and fluffy and is still hot add the butter and cilantro and mix together.