Potato ricotta with parmesan
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The recipe calls for potato crisps made in muffin liners and seasoned with Parmesan cheese. In the baking pan, the r&oum;sts are left to simmer in peace until crispy on the surface and melt-in-the-mouth. Serve with meat dishes for a restaurant-quality meal.
Ingredients for 4
4 potatoes 1 tablespoon of lemon juice 50 g grated Parmesan cheese 2 tablespoons of olive oil 1/2 teaspoon of white pepper 1 teaspoon of salt Parsley for garnish
Crush the potatoes in a bowl. Squeeze a little lemon juice over the potatoes so they don’t start to darken.
Season with white pepper and salt. Add a couple of tablespoons of olive oil.
Crush the Parmesan cheese into a bowl and mix well.
Bake the potatoes in a 190C oven for 25-35 minutes, until the surface is nicely browned and the potatoes are cooked through.
Cut the rounds from the casseroles using a knife and garnish with parsley.
World Parmesan Potatoes
