Smashed Parmesan potatoes with crunchy garlic
Beware, these potatoes disappear faster than you can say "Parmesan"! Golden, crushed, and bursting with garlic—perfect with anything… or served plain, straight from the pan! Who's tempted? Thanks for the recipe! Black Cherry
Number of servings
2
Sharpness level
MILD
Preparation time
20 min + 30 min baking
Difficulty level
EASY
INGREDIENTS
- 10 small potatoes
- 4 tablespoons olive oil
- 5 tablespoons of grated Parmesan or Pecorino
- 1 teaspoon smoked paprika
- 1/2 teaspoon rosemary
- A pinch of nutmeg
Green Goddess Sauce:
- 1 spoon House of Asia Light Soy Sauce
- 100 g spinach
- 1 bunch of chives
- 1/2 avocado
- 3 tablespoons of sunflower seeds, toasted in a dry pan
- A few basil leaves
- Juice from 1/2 lemon
- 2 garlic cloves
- 1 teaspoon of honey
- 3 tablespoons of cold-pressed oil (rapeseed, sunflower, evening primrose)
- To serve: Crunchy garlic i Yipin Agro chili in oil
A METHOD OF PREPARING
1. Scrub the potatoes and boil them in salted water until tender. Mash them on a baking sheet lined with baking paper and brush with olive oil. Sprinkle with smoked paprika, nutmeg, rosemary, and Parmesan cheese. Bake for 30 minutes at 220°C (420°F).
2. Blend the sauce ingredients.
3. Serve the potatoes with the sauce and crispy garlic and chili in Yipin Agro oil.
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