Crispy Hasselback Potatoes with Italian Cheese Dressing

Crispy Hasselback Potatoes with Italian Cheese Dressing

7-8 golden potatoes (1,5 kg approximately)
4 tbsp of Carandini Italian Cheese Dressing with Sweet White Vinegar & Parmigiano Reggiano
4 tbsp of Carandini Italian Cheese Dressing with Balsamic Vinegar of Modena & Parmigiano Reggiano
120 milliliters of olive oil divided
5 cloves of minced garlic
2 tbsp of fresh chopped rosemary

Suggested match

ITALIAN CHEESE DRESSING with Balsamic Vinegar of Modena & Parmigiano Reggiano PDO

cad.

ITALIAN CHEESE DRESSING with Sweet White Vinegar and Parmigiano Reggiano PDO

cad.

Method

Wash and dry the potatoes and preheat the oven to 220°C.

In a small bowl combine the Carandini Italian Cheese Dressing with Sweet White Vinegar & Parmigiano Reggiano with olive oil, garlic, fresh rosemary and salt and black pepper. Whisk to combine. Repeat the same method with the Carandini Italian Cheese Dressing with Balsamic Vinegar of Modena & Parmigiano Reggiano.

Transfer potatoes to a baking dish.

Brush half of the potatoes with the Italian Cheese Dressing with Sweet White Vinegar mixture, and the other half with Italian Cheese Dressing with Balsamic Vinegar of Modena mixture.

Bake in the oven for about 60 minutes or until the tops of the potatoes are nicely browned and crispy and the middles are tender.

Created for Carandini by @uncomplicatedchef

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Discover the range

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

Discover the range

ITALIAN CHEESE DRESSING with Balsamic Vinegar of Modena & Parmigiano Reggiano PDO

ITALIAN CHEESE DRESSING with Sweet White Vinegar and Parmigiano Reggiano PDO