A gourmet recipe of baked potatoes with truffle pesto and parmesan cheese: to be eaten alone or as an accompaniment.
Olive Oil, Reserved Harvest France
1 jar of summer truffle pesto
1 kg of medium-sized potatoes (charlotte type)
100g freshly grated Parmesan cheese
Salt and freshly ground pepper.
- Peel the potatoes. Cut them into 2 mm thick slices using a mandolin. In a bowl, mix them with 3 tbsp. to s. olive oil. - Oil a non-stick pan of 24 cm. in diameter, place a rosette layer of potato slices in overlapping, sprinkle with Parmesan cheese, a little pesto, salt and pepper. Repeat in the same order, finishing with a layer of Parmesan cheese. - Cover and cook over very low heat for 30 minutes, then remove the lid and cook for another 30 minutes. - Turn onto a round dish and place a tablespoon of pesto in the centre. - Serve hot. Enjoy with a salad as a single dish or as an accompaniment to a roasted poultry or a leg of lamb confit.