Baked potatoes with paprika and Parmigiano

Published on 4 February 2016

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Tempting, flavourful and slightly spicy potatoes with an irresistible crisp coating, for sides or aperitifs.

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INGREDIENTS

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2 potatoes, preferably large
4/5 tablespoons grated Parmigiano or Grana Padano
1 teaspoon hot or sweet paprika
2 teaspoons oregano
1 garlic clove
Salt
Pepper
Skin-on potatoes, as Americans and Germans prepare, hold their shape better. I choose large, thin-skinned potatoes, scrub well and dry.

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I cut thick slices.

I coat evenly with oil in a bowl.

I add grated cheese.

I mix by hand to coat thoroughly.

I combine salt, about a teaspoon adjusted to quantity, a generous teaspoon paprika, hot in my case, and oregano, and mix into potatoes.

I finely grate garlic, or use a teaspoon garlic powder.

I massage coating on and space on parchment on a tray. Bake at 180°C for 30/40 minutes depending on size, until golden and crisp.

Serve with ketchup or homemade mayonnaise (blog recipe), excellent with Crisp Chicken Bites on the blog.

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