Jake Wilson

I used regular sharp shredded cheddar cheese, because that’s what I had on hand. Also, I used regular pepper, not white pepper as called for otherwise I followed the directions to a T. Wait!, I didn’t cover the potatoes, in fact, I left them uncovered for 2 days (in the fridge) before making this recipe. My Aunt who normally doesn’t care for pepper went crazy over these potatoes, in fact, she asked for seconds. Again, other than what I mentioned, I followed the recipe exactly. I’d have to say that it’s important to mix everything judiciously, as described using a pair of forks. You don’t want to compact the ingredients. Keep it light and airy and you will score big time

10 stars if I could. I wondered how the Soy Sauce would fit in flavor wise but I have to say, it was the star if the show. I followed this recipe to a T. So good, can’t wait to eat leftovers

I changed this up a bit by adding a 1/2 lb. Of potatoes for a total of 1.5 lbs. I also added more salt as I like a bit of salt on my potatoes I used Kohser salt. And, I used Italian seasoning instead of straight parsley. I kept the oil content the same except adding an additional 1/2 tablespoon because of the additional potatoes. All in all my crew liked it enough to ask for more yet we ate it all so there weren’t a second helping to be had. I should mention I only had smallish Russet potatoes so instead if quartering them I sliced widthwise making the thickness of the slices approx. 1/2” thick. Believe it or not rash potato slice didn’t have to overlap with another so the total amount of slices laid goat in the air fryer basket. I used an air fryer sold by Emril LaGassee. I’ve found it’s pretty handy to use in execution of dishes such as this one. We’ll make this again and again, no doubt as my crew lives for eating potato dishes=:-)

I added fresh minced garlic to the butter as the butter was melting. Wonderful flavor but my sauce was on the thin side. Not sure what I did wrong. FWIW I used unsalted butter, exactly 1pint of heavy whipping cream & a cup and a half of fresh grated Parmesan that I grated from a brick of Parmesan. Definitely going to make again. FWIW2 I served this sauce with Fettuccine noodles and I grilled over charcoal, Greenwise skin on chicken thighs which I deboned just before grilling. Again, loved the flavor of the sauce but I need to figure out why my sauce was a tad on the thin side