POMMES ANNA

Only 3.2 grams of saturated fat and 13 mg of cholesterol! Serves 8.

I cut the recipe in half, so the picture shows half a recipe which serves 4.
Leftovers are great the next day reheated as part of breakfast with a poached egg on top!

1 Tsp kosher salt or sea salt (if using regular salt, cut in half)
1/2 Tsp black pepper
2-1/2 Tbsp unsalted butter
3# peeled baking potatoes, cut into 1/8 inch thick slices
1 Tbsp unsalted butter, melted and divided
1 Tbsp chopped fresh flat-leaf parsley (optional)

Preheat oven to 450 degrees.  Combine salt and pepper in a small bowl.
Melt 2-1/2 Tablespoons of butter in a 10" cast iron or heavy oven-proof skillet over medium heat.  Lower the heat just a bit and start arranging a single layer of potato slices, slightly overlapping, in a circular pattern in the pan starting in the center and sprinkle with 1/4 Teaspoon salt mixture.  Drizzle 1/2 Teaspoon melted butter over potatoes.  Repeat this process until all potatoes are used, ending with butter.  Press firmly to pack. Cook covered for about 5 minutes and remove from stovetop. Bake at 450 degrees for 20 minutes.  Uncover and bake an additional 15-25 minutes or until potatoes are golden.
Loosen edges of potatoes with a spatula, and place a plate upside down on top of the skillet, invert potatoes onto plate.  Sprinkle with parsley, if desired.  Serve immediately.

CRISPY GNOCCI with BRUSSELS SPROUTS

Here's a new take on Gnocci--they're cooked by crisping in a saute pan with a little butter.  The result is something between pasta and a pan-fried dumpling.  For a little extra crunch and protein, add a handful of toasted nuts to the finished dish. Serves 6.


1-16 oz package gnocchi
2 Tbsp butter
2 Tsp olive oil, divided
1# Cremini mushrooms, quartered
8 oz Brussels sprouts, thinly sliced crosswise
1 clove garlic,minced
1/4 Cup shaved or grated Parmesan, optional

Heat butter in a large non-stick skillet over medium-high heat.  Add frozen gnocchi and cook 4-5 mnutes, turning and tossing often until browned.  Transfer to a large bowl.

Pour one teaspoon olive oil into the same pan and add mushrooms.  Cook seven minutes or until mushroom liquid has evaporated.  Season with salt and pepper, and transfer to same bowl as gnocchi.

Pour remaining oil into pan, lower the heat to medium and add sprouts.  Saute five to seven minutes, or until sprouts are crisp tender and browned in spots.  Add garlic and a little salt and pepper to taste and cook one minute more.

Return mushrooms and gnocchi to pan, combine with sprouts and warm thoroughly about two minutes.  Serve garnished with Parmesan, if desired.

Only 239 calories and 3 grams of saturated fat and 16mgrams of cholesterol!