'pota' on Serious Eats

Top This: Fingerling Potatoes, Fontina, Brussels Sprouts, and Brie

[Photograph: Kenji Lopez-Alt] There's no denying that fall is in full force where I live, which is bad news for Brussels sprouts, who are not long for this world. Shredded and tossed with a bit of olive oil, they char in the oven into addictively crisp morsels. Sliced boiled fingerling potatoes are also readily available at the farmers' market and quite delicious this time of year. I boil mine in plain seasoned water just until tender. For the cheese on the sauceless pie, I went with gooey American fontina and a few blops of brie scattered over the top.... More

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