المكونات
- Peewee Dutch Yellow Potatoes 500g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 4 tbsp
- Spinneysfood Fresh Rosemary A handful
- Spinneysfood Fresh Thyme A handful
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Grated Parmigiano Reggiano 50g
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Chives A handful
- Garlic 1 clove
- Lemon 1
- Spinneysfood Full-Fat Greek Yoghurt 100g
- Spinneysfood Sour Cream 100g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Crispy Parmigiano-crusted peewee Dutch yellow potatoes
American 15 Mins Prep · 40 Mins Cook
- Preheat the oven to 200ºC, gas mark 6.
- Wash the potatoes and cut them in half lengthways. Toss with 2 tablespoons of the olive oil, the herbs and lightly season with salt and pepper.
- Add the remaining olive oil to the bottom of a large roasting tray and sprinkle the grated Parmigiano Reggiano over in an even layer. Place the halved potatoes on top of the cheese, ensuring they make full contact with the tray.
- Roast for 25–30 minutes, until the insides are tender and the cheese has caramelised around the base to form a golden crust.
- Carefully remove the tray from the oven and allow the cheese to cool without agitating the potatoes.
- Meanwhile, make the dressing. Finely chop the parsley and chives, mince the garlic and juice the lemon. In a small bowl, combine the yoghurt and sour cream with the herbs, garlic and lemon juice. Season with salt and pepper and refrigerate until ready to serve.
- Carefully lift the potatoes to reveal the crisp, cheesy crust.
- Serve immediately with the sour cream ranch for dipping.