Crispy on the outside and soft on the inside new potatoes, seasoned with 12-month Frisona Cow Parmigiano Reggiano for a delicate and milky flavor, enriched with surprising pairings: from sweet to sour, each bite is a journey of Italian flavors!
Wash the potatoes and boil them whole in salted boiling water for 20-25 minutes, until tender but firm.
Place the potatoes on a baking sheet lined with parchment paper. Gently smash them with the bottom of a glass or a potato masher. Season with oil, salt, pepper, chopped garlic, and half of the Parmigiano.
Bake in a preheated oven at 200°C for 15 minutes. Take the baking sheet out, sprinkle with the remaining Parmigiano and return to the oven for another 10 minutes until golden and crispy.
Serve the potatoes hot, garnishing with fresh parsley and choosing one (or more) of the suggested gourmet pairings.
Store in the refrigerator in an airtight container for 2 days. Reheat in the oven to regain crispiness.
Recommended pairings: Yellow Sauce, Chestnut Honey, Balsamic Vinegar Cream of Modena IGP, Carpi Fine Mustard, Modenese Savòr, Le Purissime Pears or Apricots.
Italy, Emilia Romagna
| Energy (kcal) | 118.09 |
| Carbohydrates (g) | 14.11 |
| of which Sugars (g) | 0.32 |
| Fat (g) | 5.18 |
| of which Saturates (g) | 1.7 |
| Protein (g) | 4 |
| Fiber (g) | 1.28 |
| Sale (g) | 0.06 |
