If you love potatoes and you love cheese, (plus a little heat) it is time to treat yourself with these amazing morsels. I made a potato board wreath for a Christmas party with friends and the star of the show were the little parmesan sweet potato bites. Yes, you can use sweet potatoes for these, identical recipe, slightly less cooking time.
These are potatoes, elevated beyond the satisfying crunch of roasted potatoes. I know you will love them, please post pics and if you go ahead with the wreath idea, I would love to see those pics too.
Serve these (wreathless) with Blue Cheese Dip, Bacon Mustard Butter, Salsa Verde, Hot Cheese Dip, Marinara Sauce, or any other of your favourite cheesy potato pairings. The list is quite limitless. Enjoy.
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- 1-3 Kilos small potatoes, equally sized if possible
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes to taste BUY
The Parmesan Mixture
- 200-300 Grams parmesan cheese cubed
- 1 Pinch pink salt flakes BUY
- 2-3 Teaspoons granulated garlic or garlic powder
- 1-2 Teaspoons smoked paprika
- 2 Tablespoons Dry Italian Seasoning Recipe
- 1 Pinch dried red chilli flakes
Preheat oven to 200°C. Oil the tin or pan that you will use for the potatoes quite liberally. Set aside.
A note about the pan. I used a large flat cast iron dish for cooking the potatoes, you can use other baking dishes of course. The cooking time may vary depending on which pan you use. A white casserole dish for example will work, but the colour of the dish will delay the browning of the parmesan mixture. So I do recommend a dark baking dish, or pan, in particular cast iron for crispier results.
Place all of the parmesan mixture ingredients into the Thermomix bowl and mill 10 sec/speed 10. Sprinkle evenly across the oiled dish. Do not disturb the mixture after putting it down if possible. It is easy to top up the little spots in the pan where there is less at the end.
Wash and cut the potatoes in half and arrange cut side down onto the parmesan as close together as possible. (Get out your Tetris skills here.)
Brush the tops of the potatoes with more EVOO and sprinkle with a few salt flakes.
Bake for 30-40 minutes, until the parmesan is a deep golden brown and the potatoes are tender.
Rest for at least 5 minutes before cutting between the potatoes and flipping over. Serve immediately with suggestions. Pictured is the potato wreath I created using a sweet potato version of these.