Letters

Denise Righetti of Boca Raton suggests shopping for unique dips and spreads at area greenmarkets to use for this dish.

Easy Dinner Party Potatoes
2 large Idaho potatoes, sliced ¼-inch thin
2 tablespoons oil, for sautéing
1 cup roasted red pepper dip, or other flavorful dip
½ cup freshly grated Parmesan cheese
    Scrub potatoes well and pat dry. Slice into 1/4-inch thick rounds. Heat oil in a medium skillet until hot; add a layer of potatoes and fry until golden brown; remove to paper-towel-lined tray to drain. Repeat with remainder of potatoes. Spread each round with a little red pepper dip and sprinkle with Parmesan cheese. Serve warm.
    Makes about 16 servings.

(Righetti writes that a toasted baguette or ciabatta crostini could be used in place of the potato if desired; however, the potato version is gluten-free.)