A simple and irresistible recipe: new potatoes sliced and oven-roasted with a crispy coating of Parmigiano Reggiano from Frisona Cow aged 12 months. 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 it with artisanal mayonnaise or accompanied by Modenese Salsa Verde for a flavor twist!
Preheat the oven to 200°C (fan).
Wash the new potatoes thoroughly and cut them into slices about 1 cm thick (keep the skin on).
In a bowl, mix breadcrumbs, grated Parmigiano Reggiano 12 months, paprika, black pepper, and salt.
Place the potatoes on a baking tray lined with parchment paper, drizzle with oil, 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 freshly baked potatoes.
Serve hot, accompanied by mayonnaise or, for a gourmet touch, with 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 restore 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 |
