A crunchy and flavorful side dish: potato sticks with skin, roasted in the oven with extra virgin olive oil and fresh rosemary, then enriched with the savory taste and aroma of Parmigiano Reggiano di Vacca Frisona aged 12 months. A genuine recipe perfect to enhance the flavor of potatoes with authentic Italian ingredients.
Wash and scrub the potatoes well, then cut them into sticks leaving the skin on.
Place the potatoes in a bowl with cold water for 10 minutes, then drain and dry very well with a kitchen towel.
Transfer the potato sticks to a bowl, season with extra virgin olive oil, chopped rosemary, salt, and pepper.
Arrange the sticks on a baking tray lined with parchment paper, without overlapping them.
Bake in a static oven at 210°C for 30 minutes, turning halfway through cooking.
In the last 5 minutes, add the grated Parmigiano and let it gratinate until golden.
Serve immediately, hot and crispy.
Store in the refrigerator in an airtight container for up to 1 day. Reheat in a hot oven to restore crispiness.
Italia, Emilia Romagna
| Energy (kcal) | 130.59 |
| Carbohydrates (g) | 16.08 |
| of which Sugars (g) | 0.52 |
| Fat (g) | 5.7 |
| of which Saturates (g) | 1.75 |
| Protein (g) | 3.99 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.15 |
