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Parmesan potatoes

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Ingredients for 4 servings:

  • 500 g small potatoes
  • Salt from the mill
  • 4 tbsp olive oil
  • 40 g Parmesan cheese (aged 20 months)
  • 40 g Pecorino
  • 2 tbsp breadcrumbs
  • 1 pinch of cayenne pepper
  • ½ tsp herbs de Provence
  • Pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

easy and quick side dish

Boil the potato wedges in salted water for 10 minutes, drain, and set aside to cool. Preheat oven to 225°C (top/bottom heat). Finely grate the Parmesan and Pecorino cheeses and mix with cayenne pepper, Provençal herbs, pepper, and breadcrumbs. Cut the potato wedges in half. Grease a baking dish with olive oil and spread the Parmesan and Pecorino mixture in it. Arrange the potato halves cut-side down. Brush with a little olive oil and bake in the oven for 30 minutes. The Parmesan potato wedges are delicious with herb curd and leaf salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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