Mozzarella and Parmesan Crispy Potatoes

Crispy edged potatoes, soft on the inside. Topped with Mozzarella and Parmesan and nicely seasoned with a sprinkling of smoked Paprika. What's not to like?

Yes once again I'm using a disposable foil tray as it makes the job so much easier. You can of course re-use them as I do - just pop them into the dishwasher or soak for a good while.

No exact measurements - just make how ever many potatoes you need!

Sprinkle with a little smoked paprika and pop back into the oven and cook until the cheese has melted nicely. Serve with whatever you fancy.

Yield: 2-4Author: Jan Bennett

Mozzarella and Parmesan Potatoes

You will need a foil baking tray or a shallow non stick baking tray

ingredients:

new potatoes (or indeed any potatoes you have laying around)

olive oil

Mozzarella - sliced

Parmesan - grated

salt and black pepper to season

smoked paprika

instructions

Preheat your oven to 200C/400F or Gas 6

There's no need to peel your potatoes, just give them a wash and slice them to about 7mm or just over a quarter of an inch.

Pop them into a saucepan and cover with cold water.  Add a little salt and bring to the boil.

Simmer slightly covered for about 5 minutes then insert a sharp knife to see if they're almost cooked through.  If not return them to simmer until they are!

Remove the pan from the heat and run them under the cold tap to stop them cooking further and really well.

Wipe the tray with a little oil on kitchen paper and tip in the potatoes.

Season with pepper (you shouldn't need salt if you cooked them in salted water).

Drizzle over a little more olive oil and mix with your hand to coat.  Pop them into the oven for about 20 minutes so they are cooked through.

Remove from the oven and arrange some sliced Mozzarella over along with a good amount of grated Parmesan.

Sprinkle with a little smoked paprika and pop back into the oven and cook until the cheese has melted nicely. 

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