There are a thousand and one ways to cook potatoes, and covering them in cheese is certainly a recipe for success! Crunchy on the outside and extremely soft on the inside, these potatoes are an excellent side dish and sometimes like to steal the stage: it’s easy to feast on too many spoonfuls of these scrummy potatoes and forget the rest of your meal!
To bring a splash of colour to our table, we decided to use both classic and purple potatoes.
Serves: 2-3 | Preparation time: 20 mins | Cooking time: 20-25 mins
- Pecorino cheese, grated: 60 g
- Waxy potatoes: 3
- Purple potatoes, small-sized: 3
- Sage, fresh: 4-5 leaves
- Extra virgin olive oil (EVOO): 2 tbsp
- Thyme: ½ tsp
- (optional) Lard: ½ tsp
- Salt and pepper to taste
Put the sage, the oil, the thyme together in a bowl. Add some pepper and mix all the ingredients together. Leave to rest for about 20 minutes.
Preheat the oven to 180°C.
Tip: To make sure the potato slices keep together and don’t fall apart once they’ve cooked in the oven, simply boil them in salted water for about 4-5 minutes before cutting them. Make also sure to not cut the slices too thin, or they will dry out in the oven.
Cut the potatoes in slices about 5mm thick and place them on an oven tray lined with baking paper.
Sprinkle the potatoes with the mixture of oil-sage-thyme, then add grated Pecorino.
Bake at 180°C for about 20-25 minutes. Serve warm.
Tip: We strongly recommend using Pecorino cheese because of its unique taste, but other cheese like Parmigiano or Asiago also make for a good alternative.