crispy parmesan-crusted potato
and rocket salad
- 1.8kg roasting potatoes
- 3 cups (150g) finely grated parmesan, plus extra to serve
- extra virgin olive oil, for drizzling
- 300ml crème fraîche
- ¼ cup (12g) finely chopped chives
- sea salt and cracked black pepper
rocket salad
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil, extra
- 120g rocket (arugula)
- Place the potatoes in a large saucepan of salted water over medium high heat+. Bring to the boil and cook for 18–20 minutes or until tender. Drain and set aside to cool.
- Preheat the oven on Intensive Bake to 220°C (425°F)+.
- Slice the potatoes and press both sides in parmesan. Place on 2 large baking trays lined with non-stick baking paper. Drizzle with oil and roast for 15 minutes, turn over and roast for a further 10 minutes or until golden and crispy. Set aside until ready to assemble.
- Combine the crème fraîche, chives, salt and pepper. Set aside.
- In a large bowl, add the rocket and drizzle with lemon juice, extra oil, salt and pepper. Toss to coat.
- When ready to serve, spread the chive cream on your serving plate or platter. Top with half the rocket salad and parmesan-crusted potatoes. Finish with remaining rocket salad and extra parmesan. Serves 8
+ This recipe is sponsored by Miele. We have used the induction cooktop and oven. The Intensive Bake feature of the oven is a fast heat. For any other branded oven increase the temperature by 10°C and 50°F.
Photography: Con Poulos
© DONNA HAY GROUP
