As with many things in life, these tender, deeply golden new potatoes from À Table author Rebekah Peppler are even better showered with a flurry of cheese—in this case sweet, nutty Mimolette. If you can’t find the electric orange French cheese, use Parmesan, aged Gouda, or aged cheddar as a substitute. Each alternative will lend its own flavor to the final dish, but at the end of the day they’re still potatoes covered in cheese, and that’s never a bad thing.
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Ingredients6 Servings
¼
cup extra-virgin olive oil
2
lb. new or other small waxy potatoes (about 1″ in diameter), scrubbed, halved
Kosher salt, freshly ground pepper
2
Tbsp. unsalted butter, cut into pieces
3
Tbsp. fresh lime juice, divided
2
tsp. piment d’Espelette or smoked paprika, plus more for serving
4
oz. Mimolette, Parmesan, aged Gouda, or aged cheddar, finely grated
PreparationStep 1Heat oil in a large heavy skillet, preferably cast iron, over medium. Add potatoes and season with salt and pepper. Cook, tossing occasionally, until potatoes are golden brown all over, 10–12 minutes.
Step 2Add butter, 2 Tbsp. lime juice, 2 tsp. piment d’Espelette, and ½ cup water to skillet. Cover, reduce heat to low, and cook, tossing occasionally, until potatoes are fork-tender and no liquid remains, 10–12 minutes. Remove from heat and stir in remaining 1 Tbsp. lime juice. Taste and season with more salt and pepper if needed.
Step 3Transfer potatoes to a platter and blanket with cheese. Dust generously with more piment d’Espelette.
Recipes adapted with permission from ‘À Table: Recipes for Cooking + Eating the French Way’ by Rebekah Peppler. Copyright © 2021 by Rebekah Peppler. Published by Chronicle Books.
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