Several months ago, Chris decided that we needed to experiment with making sauerkraut because of its nutritional value!
At the beginning of February, Susan sent me a link to “Bada Bing Bada Banged Potatoes” from the All Recipes site. The recipe called for baking par-boiled new potatoes, tossed with Parmesan cheese and lots of dried herbs until they were browned and crispy.
Initially, I had planned on serving either rice or mashed potatoes with the Swiss Steak, but changed my mind to Duchess Potatoes. Ever since I made the Hachis Parmentier, Chris has commented on how long it’s been since we’ve had Duchess Potatoes and how much he enjoys them.