Roasted baby potatoes with Parmesan

Preparazione

• 1

  Baby potatoes, small and flavorful, are perfect as a side dish or on their own. Delicious and easy to prepare, these potatoes are roasted in the oven for a crispy outside and a melting inside. The sauce made with Parmigiano Reggiano D.O.P. and Galbani Ricotta adds an extra creamy touch of indulgence. This Italian-style revisited recipe is ideal to enjoy with family or friends. Easy and quick, it will help you avoid eating junk-food fries!

• 2

  Preparing and cooking the vegetables

• 3

  Preheat your oven to 200°C.

• Sauté your vegetables in a frying pan if you do not have an oven.

• 4

  Wash the baby potatoes. Do not peel them so they keep the crispy texture of the skin after cooking.

• 5

  Wash your zucchinis, peel any damaged parts and cut them into thin rounds or small cubes.

• 6

  In a large bowl, mix the potatoes and zucchinis with olive oil, thyme, Herbes de Provence, coarse salt and pepper.

• 7

  On a baking tray lined with parchment paper to absorb the zucchini moisture, arrange the vegetables and bake for 25 to 30 minutes, until the potatoes are golden and crispy.

• You can add Parmesan directly to the vegetables if you want to make them even more indulgent.

• 8

  Preparing and cooking the vegetables

• 9

  Meanwhile, prepare the sauce by mixing the Ricotta, the Parmigiano Reggiano, the chopped garlic cloves, a drizzle of olive oil, the Herbes de Provence, salt and pepper.

• 10

  In a saucepan over low heat, stir until you get a smooth, creamy texture.

• 11

  When the potatoes and zucchinis are cooked, remove them from the oven and serve immediately on flat plates.

• 12

  Pour the cheese sauce over your vegetables.

• For an Italian touch, add finely sliced basil leaves before serving.

• 13

  Recipe variations

  • This recipe is vegetarian. You can add pieces of white meat to the sauce or with the vegetables: chicken, turkey, etc., or Chorizo.

  • This recipe also works as a side for roast beef or grilled fish.

  • You can use leeks instead of zucchinis when cooking the baby potatoes. Or add green apples for a sweet-and-savory recipe.

  • This recipe can be eaten hot or cold by incorporating the potatoes into your salads.

  • Modify this recipe by making a few cooking changes, especially to the dish in which the vegetables will cook, to obtain a potato gratin with Parmesan-Ricotta sauce. Use an egg as a binder in the sauce and scatter Mozzarella slices on top for extra meltiness.