An excellent dish when you want to impress!

1 ½ lb Yukon Gold Potatoes
2 Onions
1 ¼ C. Heavy Cream
2 Tbsp. Parsley – chopped
Salt – to taste
2 Sheets Puff Pastry
2 Garlic Cloves
1 Egg Yolk
Sprinkling of Hot Paprika
Freshly Ground Black Pepper – to taste

PREHEAT OVEN TO 400º.

DEFROST PUFF PASTRY.

LIGHTLY GREASE 8 OR 9-INCH SPRING PAN

Peel and slice the potatoes finely with a mandolin. Peel and slice the onions using the mandolin, too.

In a large bowl, add the fresh onions, parsley, Paprika, salt and pepper.  Peel and press garlic cloves on top. Mix all together with a rubber spatula or wooden spoon.

Preheat oven to 400º.  Put the first puff pastry in the baking dish, fit to size and prick with a fork.  Add the potato mixture on top and spread evenly.  Cover with the second puff pastry.  Mix the egg with a little water and brush on top of the pastry.

Bake for 25 minutes at 400º and then lower temperature of 350º and bake for an additional 15 minutes.

Carefully remove the top layer of puff pastry carefully using a spatula or a knife.  Mix the Paprika together with the cream and spread evenly over the top.  Cover again

and bake for 5 minutes to allow the cream to settle through the potatoes.

Serve warm.

BUON MANGIATA!

SHEET PAN CHICKEN SOUVLAKI

Quick, easy and delicious!

PREHEAT OVEN 400º

T0 SERVE 3-4

^{2 POUNDS SKIN-ON, BONELESS CHICKEN THIGHS}

^{1 POUND SMALL RED POTATOES – halved}

^{1 TEASPOON KOSHER SALT – divided}

^{2 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE}

^{1 ½ TBS OLIVE OIL – divided}

^{2 TABLESPOONS DRIED OREGANO – or to taste}

^{1 TABLESPOON DRIED BASIL – or to taste}

^{1-2 CLOVES GARLIC – minced}

^{2 MEDIUM RED OR YELLOW BELL PEPPERS – cored, seeded,}

        ^{SLICED INTO 1/2-INCH STRIPS}

^{FRESHLY GROUND BLACK PEPPER – to taste}

Arrange a rack in the middle of preheated oven and place a rimmed baking sheet in the oven while the oven heats up.

Season the chicken and potatoes with 3/4 teaspoon of the salt. Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes, cut-side down, around the edge of the baking sheet. Roast for 15 minutes.

Meanwhile, whisk the lemon juice, 1 tablespoon of the oil, oregano, basil, and garlic in a small bowl; set aside. In a medium bowl, toss the peppers with the remaining 1/2 tablespoon oil and remaining 1/4 teaspoon salt; set aside.

Flip the chicken skin-side up. Brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken. Bake until the chicken and potatoes are crispy and the peppers are tender and browned around the edges, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.

BUON MANGIATA!