1/2 teaspoon of cayenne pepperPour les accoutrements :
Half a cup of grated cheese (cheddar, mozzarella, or a combination of the three)Two soup spoons of fresh persil, choppedFor the garnish, faculty-prepared haché choulette
Préparations :
Bring the four to a boil.olive oil.Get the potatoes ready:Split the potatoes lengthwise and crosswise into half-inch thick rounds.
Melt the butter in a large mixing bowl after adding the potato rounds.Place an olive oil filet on top of the potato rounds and sprinkle with salt, black pepper, onion powder, and paprika.
ENJOY
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