700g new potatoes
¼ cup NOMU Extra Virgin Olive Oil
NOMU One for All Grinder
30g Parmesan cheese, grated
Boil the potatoes in a large pot of salted water for 20 – 25 minutes or until just cooked.
Preheat the oven to 190 – 200°C.
Drain the potatoes completely and allow them to dry out for a minute or two. Brush a baking tray with Olive Oil and then spread the potatoes evenly across it. Using a flat-bottomed utensil, gently squash the potatoes down so that they squash fairly flat but remain intact. Drizzle more Olive Oil over the potatoes and brush to evenly coat. Generously grind over the NOMU One for All.
Bake in the oven for about 40 minutes until golden and crispy around the edges. Turn the potatoes about half way through and add some more One for All to the other side.
Remove from the oven and sprinkle the grated Parmesan over the potatoes and return to the oven for about 2 minutes to melt.
Sam’s Tip: You could add chopped garlic and or chopped fresh parsley at the end to add a flavour punch.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
700g new potatoes
¼ cup NOMU Extra Virgin Olive Oil
NOMU One for All Grinder
30g Parmesan cheese, grated
Boil the potatoes in a large pot of salted water for 20 – 25 minutes or until just cooked.
Preheat the oven to 190 – 200°C.
Drain the potatoes completely and allow them to dry out for a minute or two. Brush a baking tray with Olive Oil and then spread the potatoes evenly across it. Using a flat-bottomed utensil, gently squash the potatoes down so that they squash fairly flat but remain intact. Drizzle more Olive Oil over the potatoes and brush to evenly coat. Generously grind over the NOMU One for All.
Bake in the oven for about 40 minutes until golden and crispy around the edges. Turn the potatoes about half way through and add some more One for All to the other side.
Remove from the oven and sprinkle the grated Parmesan over the potatoes and return to the oven for about 2 minutes to melt.
Sam’s Tip: You could add chopped garlic and or chopped fresh parsley at the end to add a flavour punch.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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