It’s been a busy few weeks at work while we prepare to film the 2017 season of Cook’s Country TV. Although I’m not a member of the Cook’s Country team, I (along with a few of my Cook’s Illustrated teammates) have been recruited to do some of the behind the scenes cooking for the Cook’s Country on-screen talent. I’m looking forward to the change of pace. TV is always a bit stressful, but it’s also a lot of fun! One of the recipes I’ll be cooking is their addictive “Crispy Parmesan Potatoes with Chive Sour Cream”, a game-day worthy indulgence if there ever was one. I made a few batches the other day at work just to practice for filming and got to experience first-hand exactly how the reputation of the dish had spread to every corner of the building in the months since it was first developed. After having the food director of the show sign-off on the quality of my practice batch, I placed my platter containing two pounds of parmesan crusted potato slices on the main test kitchen counter for all to nosh.
They were gone less than 1 minute later.
No, I’m not kidding.