Type what you have

Ingredients

• ✓ baby yukon gold potato
• salt
• bay leaf
• olive oil
• white wine vinegar
• mustard
• salt
• black pepper
• shallot
• flat-leaf parsley

Instructions

1. 1 Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
2. 2 Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
3. 3 Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
4. 4 Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
5. 5 Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ baby yukon gold potato
• butter
• parmesan cheese
• garlic and herb seasoning
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9 x 13-inch baking dish or nonstick baking pan and place in the oven until the butter melts, about 4 minutes.
2. 2 While the butter melts, score potatoes about 1/4-inch-deep in a diamond pattern (crosshatch). Set aside.
3. 3 Remove the pan from the oven and let cool slightly, about 2 minutes. Stir Parmesan cheese, garlic and herb seasoning, and salt into butter to form a paste. Spread about 1 teaspoon of the Parmesan paste on the cut-side of each potato; arrange, cut-side down, in the pan. Place in the preheated oven.
4. 4 Bake until the potatoes are tender and the Parmesan creates a golden crust on the bottom of the potatoes, about 25 minutes. Let stand 5 minutes before using a spatula to release potatoes from pan. Recipe developed by Julia Levy

By Bailey Fink