Ingredients
Equipment
Method
- Fill your pot with water and add a generous amount of salt. Let it come to a boil.
- In the meantime, wash and peel your potatoes. If your potatoes are not small, you'll need to cut them into the size of a baby potato.
- Add the potatoes to boil, and set the timer for 12 minutes.
- Weigh and grate your provolone cheese. If you don't want to use the scale, simply use the packaging grams to eye ball the quantity.
- Weigh and grate your parmesan cheese.
- Prepare 25 gr of breadcrumbs in a bowl.
- When your potatoes are ready from cooking, drain and transfer them to a bowl to cool.
- Once cool, you can work with them. First thing, you need to season them with salt and black pepper.
- Then add the Belmorso Garlic Paté and mix gently.
- Next, add the two cheeses you grated.
- Then, add the breadcrumbs and mix well but delicately so the potatoes don't break.
- Drizzle a generous amount of Belmorso Extra Virgin Olive Oil at the bottom of your dish, and move the dish around so the oil coats the entire bottom.
- Next, transfer the potatoes to your dish and even the top using your spoon.
- Bake in a pre-heated oven at 180 degrees Celsius for a total of 1 hr.
- First bake for 10 minutes at the top of the oven. Then transfer to the lower level, and bake for the remaining 50 minutes.
- Take out of the oven and serve with your protein of choice. See my suggestions below.
Nutrition
Notes
Please note that the indicated price will drop if you opt for non-organic potatoes. And so will the calories if you divide the portions into three, rather than 2 large ones.