Oven‑roasted baby potatoes with parmesan

Preparazione

• 1

  Baby “Grenaille” potatoes are naturally small, tender, and perfect for roasting. They crisp up beautifully on the outside while staying soft inside — ideal as a side dish or even on their own.

  This Italian style version combines roasted vegetables with a silky Ricotta & Parmigiano Reggiano sauce for extra indulgence. It’s an easy, quick recipe that transforms simple ingredients into a comforting dish to enjoy with family or friends — and a great alternative to fast food fries

• 2

  Heat your oven to 200°C. (If you don’t have an oven, you can sauté the vegetables in a pan instead.)

• 3

  Wash the baby potatoes, leaving the skin on — this helps them crisp up nicely after roasting

• 4

  Wash the zucchini, trim any damaged parts, and cut into thin rounds or small cubes

• 5

  In a large bowl, toss the potatoes and zucchini with olive oil, thyme, Herbes de Provence, coarse salt, and pepper

• 6

  Spread the vegetables onto a baking sheet lined with parchment paper (this helps absorb moisture from the zucchini). Roast for 25–30 minutes, until the potatoes are golden and crisp. You can sprinkle Parmesan directly onto the vegetables before baking if you want an extra cheesy result

• 7

  In a mixing bowl, combine:

  • Galbani Ricotta

  • grated Parmigiano Reggiano

  • minced garlic

  • a drizzle of olive oil

  • Herbes de Provence

  • salt and pepper

• 8

  Heat the mixture gently in a saucepan over low heat until smooth and creamy

• 9

  When the roasted vegetables are ready, transfer them to shallow plates.

  Pour the warm cheese sauce generously over the top. For an Italian finishing touch, sprinkle with finely chopped fresh basil just before serving

• • Add protein: mix in pieces of cooked chicken, turkey, or chorizo to make the dish more substantial.

  • Serve as a side: this recipe pairs beautifully with roast beef or grilled fish.

  • Change up the vegetables: replace zucchini with leeks, or add diced green apples for a sweet savory twist.

  • Enjoy hot or cold: toss the roasted potatoes into a salad for a delicious cold version.

  • Turn it into a gratin: place everything in an oven dish, enrich the sauce with one beaten egg, top with Mozzarella slices, and bake until golden and melty.