A simple and irresistible recipe: new potatoes sliced and baked to a golden crisp with a crunchy coating of 12-month Frisona Cow Parmigiano Reggiano. Perfect to enjoy as an appetizer, aperitif, or gourmet side dish. The young Parmigiano, with its fresh milky notes and delicate fragrance, enhances the sweetness of the potato and creates an unforgettable golden crust. Try them with artisanal mayonnaise or accompanied by Modenese Salsa Verde for a twist of flavor!
Preheat the oven to 200°C (fan-assisted).
Wash the new potatoes thoroughly and cut them into slices about 1 cm thick (keep the skin on).
In a bowl, mix breadcrumbs, grated 12-month Parmigiano Reggiano, paprika, black pepper, and salt.
Place the potatoes on a baking tray lined with parchment paper, drizzle with oil, and then coat them in the Parmigiano and breadcrumb mixture, pressing well on each side.
Arrange the potatoes on the tray in a single layer, without overlapping.
Bake for about 35 minutes, turning halfway through, until they are golden and crispy.
Chop the fresh chives and sprinkle them over the potatoes as soon as they come out of the oven.
Serve hot, accompanied by mayonnaise or, for a gourmet touch, Modenese Salsa Verde.
To accompany
Store in the refrigerator for up to 2 days in an airtight container. Reheat in the oven or air fryer to regain crispiness. Do not freeze.
Italia, Emilia Romagna
| Energy (kcal) | 534.33 |
| Carbohydrates (g) | 41.25 |
| of which Sugars (g) | 1.14 |
| Fat (g) | 37.65 |
| of which Saturates (g) | 10.67 |
| Protein (g) | 8.49 |
| Fiber (g) | 3.52 |
| Sale (g) | 0.93 |
