In honor of Thanksgiving here at Food Safety News we’re hosting our fourth virtual potluck (we’ve also held virtual picnics on Memorial Day, the Fourth of July and Labor Day).

We’ll be having turkey, of course, and for tips on how to cook a turkey, you can’t beat the Food and Drug Administration’s Keep Food Safe Blog.  For instance, did you procrastinators know it’s safe to cook a frozen turkey?  It will just take 50 percent longer than a fully thawed turkey.   Check out the FDA’s helpful Turkey Roasting Chart and reminders that no matter what method you use — roasting, brining, deep frying or smoking — the bird isn’t safe until it reaches a minimum internal temperature of 165 degrees (and that goes for the stuffing). 

In addition to the turkey, we’ve got two soups–Dan’s lentil and Marijke’s curry kale. Claire has contributed corn pudding, Gretchen made Brussels sprouts, and Helena suggests roasted squash and veggies. Alexa has shared Parmesan-rosemary potatoes and cranberry Waldorf salad.  For dessert there’s Michelle’s “that blueberry thing,” a variation on a crisp, and Suzanne is bringing an unusual-but-delicious concoction involving butternut squash and pretzels.

We’re sharing the recipes here, so you can join in our virtual potluck or use them at your next one.

Have a happy and food-safe Thanksgiving Day.

The Food Safety News team

Alexa’s Parmesan-Rosemary Potatoes


Parmesan-Rosemary potatoes are a great variation from your traditional mashed potato. You can make these in place of mashed potatoes or as an extra side as my mom does.

The cheese and herb coating makes these potatoes extremely addictive. They are so flavorful and are a staple in my house around the holidays. They’re relatively easy to make and don’t require too much preparation. I strongly suggest you try these delicious potatoes and hope you like them as much as we do in my house!



— 3 pounds baking potatoes 

— 3 cups cold water

— 1 teaspoon salt

— 1 cup butter, melted

— Parmesan-Rosemary Coating

— Salt

— Garnish: fresh rosemary


Wash potatoes. Cut potatoes in half lengthwise; slice potato halves crosswise into half moon-shaped wedges.

Combine water a 1 teaspoon salt in a large bowl; add potatoes, and let stand 5 minutes.

 Drain well; spread potatoes on paper towels to absorb water. Pat dry.

Dip potato wedges in butter; roll in Parmesan-Rosemary Coating.

Place in a single layer on a lightly greased baking sheet. Bake at 400 degrees for 40 minutes or until potatoes are tender and golden brown.

Sprinkle lightly with salt before serving. Garnish, if desired.

Makes 6-8 servings.

Parmesan-Rosemary Coating

— 1 cup finely shredded Parmesan cheese

— ½ cup fine, dry breadcrumbs

— 2 ½ tablespoons finely chopped fresh rosemary

— 1 teaspoon salt

— ½ teaspoon garlic powder

— ¼ teaspoon pepper

Combine all ingredients in a medium bowl