Crispy potatoes with parmesan

Hot Appetizers

Servings

Preperation

15 minutes

Cooking

30 minutes

Waiting

15–20 minutes

1 kg potatoes with their skin 150 g butter, melted 1 tbsp olive oil 1 clove garlic, crushed 150 g grated Parmesan 1 tsp sweet paprika ½ tsp black pepper salt

Cut the potatoes in half and place them in a pot with cold salted water. Bring to a boil and cook for 15–20 minutes, until slightly softened but without falling apart. Starting from cold water, the potatoes cook more evenly.

Drain them well and let them sit for a few minutes to dry off their moisture.

In a large bowl, mix the melted butter, the crushed garlic, the sweet paprika, the salt, the black pepper, and half of the grated Parmesan.

Add the potatoes and stir gently so that they are well coated with the mixture.

Line a baking tray with non-stick paper and drizzle it with the olive oil. Sprinkle the remaining Parmesan over the entire surface of the tray. Place the potatoes cut-side down and press them lightly with a glass, so they become flatter. Pour the butter left in the bowl over the top.

Bake in a preheated oven at 190°C for about 30 minutes, until the potatoes turn golden and develop a crispy crust.

Serve immediately, while hot and crispy.

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