The Good Life France Magazine Winter 2018 | Page 121

Ingredients

8-10 medium Yukon Gold potatoes, peeled and thinly sliced

1/2 cup chopped Italian parsley

3 garlics cloves, minced

1 lemon, zested

1/2 cup Parmesan cheese

4 TBS good quality olive oil

1 tsp salt

Freshly ground pepper, to taste

Preheat oven to 400 degrees. Grease a 12 cup muffin tin generously with oli or nonstick cooking spray. Combine parsley, garlic, lemon zest, Parmesan cheese, olive oil, salt and pepper in a bowl. Add sliced

potato to the parsley mixture and toss to coat each slice thoroughly.

Overlap the potato slices, pressing firmly as you go and filling each muffin cup 3/4 full.

Bake potatoes in oven 40-45 minutes until edges are browned and centers can be easily pierced with the sharp point of a knife.

Cut around each potato stack with a knife or spatula to serve.

Recipes by Martine Bertin-Peterson of Gout et Voyage travel and taste company who run gastrocnomic, cultural and French language tours to Provence...

Duck confit is such a wonderful dinner party entree. It can (and should!) be prepared 2-3 days in advance. The key to successful duck confit are good quality duck legs and completely submerging the legs in duck fat for their long, slow bake in the oven. Even a novice home chef can experience mouth-watering results. Duck legs (drumstick and thigh) are not always easy to find outside of France so you may want to order them in advance from your usual butcher.