New potatoes crispy on the outside and soft inside, seasoned with 12-month Parmigiano Reggiano from Frisona cow for a delicate and milky flavor, enriched by surprising pairings: from sweet to sour, every 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 tray 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 (392°F) for 15 minutes. Remove the tray, sprinkle with the remaining Parmigiano, and return to the oven for another 10 minutes until golden and crispy.
Serve the potatoes hot, garnished 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 restore crispiness.
Recommended pairings: Yellow Sauce, Chestnut Honey, Balsamic Vinegar Cream of Modena IGP, Fine Mustard of Carpi, Savòr Modenese, Le Purissime Pears or Apricots.
Italia, 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 |
