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POTATO PARCELS


                      

CHEESY POTATO PARCELS WITH SEA SALT AND FRESH ROSEMARY  


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RECIPE

(for 4 portions)

4 large potatoes

160 g grated mozzarella cheese

3 Tbsp of extra virgin olive oil

1 1/2 tsp sea salt

Black pepper to taste

Fresh rosemary (to taste)


METHOD

Slice the raw potatoes into 1 1/2 cm slices. Lay a piece of tin foil on the table (20cm x 20cm).

On top of the foil sprinkle some salt and pepper and a drizzle of oil. On top of this place a slice of potato. Next a generous pinch of cheese, then cover with another slice of potato. Season with more salt and pepper a piece of fresh rosemary another drizzle of oil.

Finely wrap the little potato sandwich in the foil (2 slices per parcel).

Repeat the process with the rest of the potato slices. Depending on the size of the potatoes, you should be able to make about 16 to 20 little parcels.


TIPS

If you like you can put more potato into each parcel for example 4 to 6 slices per parcel 


HOW TO SERVE

I recommend to serve with my bugogi beef recipe. I also recommend to drizzle a bit of Chika's chili sauce on top



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