Recipes
Crispy parmesan-crusted potato and rocket salad
20 minutes
Preparation time
50 minutes
Cooking time
Serves 8
Serves
Ingredients
Crispy parmesan-crusted potato
1.8 kg roasting potatoes
3 cups (150 g) finely grated parmesan, plus extra to serve
Extra virgin olive oil, for drizzling
300 ml crème fraîche
¼ cup (12 g) finely chopped chives
Salt flakes and cracked black pepper, to taste
Rocket salad
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil, extra
120 g rocket (arugula)
Method
Crispy parmesan-crusted potato
- 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 at 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.
Crème fraîche
- Combine the crème fraîche, chives, salt and pepper. Set aside.
Rocket salad
- In a large bowl, add the rocket and drizzle with lemon juice, extra oil, salt and pepper. Toss to coat.
To serve
- 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.
Applicance Functions
Donna Hay
Recipe by Donna Hay.