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Potatoes to serve with Chicken Parmesan?

I am serving Chicken Parmesan this evening - I need sugestions for potatoes & side. - thanks

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  1. You may wish to consider a different starch that is more in line with the CP. A nice side of pasta was some sauce.

    4 Replies
    1. re: jfood

      Good Idea...but my husband like potatoes with his dinner - BTW - I do prefer the pasta dish.

      1. re: eaglelake

        Then jfood would recommend some roasted potatoes (red or gold) with some rosemary and diced pancetta.

        1. re: jfood

          And it does help to remember that Italians do eat potatoes, too. In fact, the canonical form of pasta (trenette) with pesto alla genovese includes both potatoes and green beans.

      2. If it were my dinner... I'd serve steamed green beans left long with just the stem end taken off, and boiled small Yukon gold potatoes drizzled with a good EVOO and seasoned with Kosher salt, freshly ground black pepper and garnished with chopped Italian parsley. But that's just me..

        6 Replies
        1. re: Gio

          Mashed Yukon Golds w/ Whole Milk & a Boatload of Butter. Add Salt & White Pepp. Oven it for 20 minutes.

          1. re: Gio

            You can steam the potatoes, too, if you want to make things simpler (and steamed potatoes have a bit better flavor and texture and boiled).

            1. re: Karl S

              You're absolutely correct, Karl...and I do steam 99% of the time. In tis instance, however, simple boiled potatoes are almost an Italian staple in many regions and go very well with the parmigiano dish.

              1. re: Gio

                I don't object to boiled potatoes at all. It's just that, if I am steaming one thing, I can steam two (Chinese steaming sets are particularly useful for this - I would put the beans under the potatoes in that layering!).

                1. re: Karl S

                  Boiling has 1 advantage over steaming (or microwaving as my preferred "steaming" method) and that is if you boil in very well salted water you can add a lot of salinity into that spud.

                  1. re: KTinNYC

                    Very true. I am not one of those afeared of salt. Me loves salt potatoes (of the kind one finds in central NY state or Portuguese cooking, where the potatoes float in brine)

          2. I've noticed a few restaurants in my time that opted for serving a simple oven roasted potato with such Parm dishes - usually just wedges or thick rounds of potato tossed in Olive Oil, salt & Pepper, occasionally with a pinch of thyme and roasted till golden. I'm guessing this lighter approach is to balance richness of Chicken Parm - Have been served Garlic Mashed with Chicken Parm and various Marsala dishes and find it is tooo heavy of a combo unless your trying to bulk up.

            Another option might be a Swiss style Rosti potato which is like an alpine crispy potato pancake Simple dish with hidden pitfalls - done right it is yummy, served a lot with steaks, awesome with fried egg - done wrong it is a greasy, soggy, bland mess - trick is in method, grate the potatoes and press them dry with towels (this is key to prevent sogginess) many recipes precook potatoes but I've gotten okay results without precooking (precooking and resting results in drier product - great use for leftover baked boiled or steamed potatoes), whether to add anything beyond salt & pepper is personal choice (most time I've had it, it was pure potato) but few would argue with a little onion (have used grated to good effect here but only with cooked taters as onions raise moisture content). Then it is question of pan, heat, and fat - know some who swear by non-stick and others who say only use cast iron (convenience of non-stick helps prevent ending up with burnt hash browns), control of heat is important, you need to get it crispy browned without burning. Your frying fat of choice usually comes down to olive oil or butter (have seen several recipes swearing by use of clarified butter or ghee which is a restaurant chef trick to get higher heat with less burning) but know of folks who've gotten good results with chicken and duck fat. Goal is to have enough fat to coat pan, get pan nice & hot, prevent sticking but not so much you cross line into deep frying. This is where nonstick will help and I'm fan of 50-50 oil-butter. Most recipes call for covering pan while cooking and some say flip as few times as possible - I slide it onto plate to make flip easier. Don't let this long blahblahblah scare you off - done right Rosti rocks and most difficult part is getting potatoes shredded (precooked if you can) & dried. It is perfect example of a couple ingredients making something beyond what you'd expect. Worst case scenario is instead of crispy potato cake you get something like hashbowns (still pretty good in my book).

            these links popped up on google - it's like good mashers there are a lot of different ways to get to a good final dish

            http://www.foodandwine.com/recipes/ro...
            http://germanfood.about.com/od/potato...
            http://recipes.suite101.com/article.c...
            http://www.foodnetwork.com/recipes/al...
            http:/http://www.myswitzerland.com/video/?i...
            www.recipetips.com/recipe-cards/t--30...
            http://www.cooks.com/rec/search/0,1-0...
            http://www.jannekes.eu/potato/potato-...
            http://en.wikipedia.org/wiki/Rosti

            2 Replies
            1. re: skibumwannabe

              I can't thank you enough for all the great sugestions....I really like "Gio" sugestion...I am going to get some fresh green beans ( hopefully) - I live in northern Ontario. I am going into all the sites sugested by "skibumwannabe"......

              1. re: eaglelake

                How about potato gnocci? It's potato and pasta, can satisfy both of you.