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Saturday, March 19, 2011

Parmesan cream potatoes

A lovely combination if you're a fan of Parmesan and creamy potatoes. We cooked in the evening, after work, and enjoyed it watching 3 House M.D episodes, along a couple of orange caramel windmills. They were delicious, pretty light and very Italian-tasting, matching the spring which is unwinding outside.

Ingredients (serves 2):
  • 500 g peeled potatoes
  • some salt and pepper
  • 150 ml sour cream (low-fat, about 10%, and thicker type, like yogurt, not liquid)
  • 75 g grated Parmesan
  • half a lime
  • 3-4 tablespoons capers
  • a little olive oil

Peel the potatoes if you have to.

Cut them into smaller bite-size chunks, place them in salted water and boil for 20 minutes:

After they're done, drain the water and put them in a frying pan with the olive oil.

Add the cream, salt and pepper right away:

Squeeze the lime juice on top:

Also add the Parmesan (reserving 2 tablespoons):

Mix very well and let cook for a couple of minutes. Arrange on two plates and decorate with the remaining Parmesan and capers. It's done, dig in!

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