Crispy potatoes with Grana Padano PDO

Preparation: 20 minutes

Difficulty: easy

Portions: 4

Crispy Potatoes with Grana Padano PDO are perfect if you are looking for a delicious appetizer or side dish. An easy recipe for making baked potatoes with a tasty breadcrumbs based on cheese, breadcrumbs and rosemary. They will finish immediately!

Ingredients:

• 800 g of potatoes

• 120 g of Grana Padano Riserva Over 20 months grated

• 1 bunch of fresh rosemary

• extra virgin olive oil

• 2 tablespoons of breadcrumbs

• salt

• pepper

A few simple ingredients are enough to create a creative dish that will amaze friends and family during dinners or aperitifs. Crispy Potatoes with Grana Padano PDO are tasty baked potatoes made with an inviting breading of grated cheese, breadcrumbs, rosemary, salt and pepper.

The strengths of this easy recipe are two: the original half-moon shape of the potatoes (to be chosen with thin skin and not the red type), which become almost a finger food, and the use of Grana Padano Riserva Over 20 months , with a full and rich taste. A simple idea that turns out to be also healthy and very versatile.

Our advice? Serve the Crispy Potatoes with Grana Padano PDO with homemade ketchup: they will finish immediately!

Preparation

Phase 1

Preparing Crispy Potatoes with Grana Padano PDO is very easy. Peel the potatoes, rinse and dry them. Cut them into crescent-shaped slices and blanch them for 5 minutes, then drain well, then pat them with absorbent paper.

Phase 2

Finely chop the rosemary needles with a knife and collect them in a bowl together with a pinch of salt, Grana Padano, breadcrumbs and pepper. Stir with a spoon. In another bowl, season the potatoes with a generous swirl of oil and mix with your hands to distribute it evenly over the slices. Then, transfer the well-oiled potatoes to the bowl with the breading and mix again, taking care to make them coat evenly on the surface.

Phase 3

Arrange the potatoes on a large baking sheet sprinkled with oil or lined with parchment paper, composing a single layer, without overlapping. Finally, distribute the residual breading. Bake in a preheated static oven at 230 ° C for about 15 minutes, then open, stir and cook for another 10 minutes at the same temperature. As soon as the potatoes appear uniformly goden, take them out of the oven (if necessary, activate the ventilated mode for the last 2-3 minutes).

Phase 4

<