INGREDIENTS
Crispy parmesan-crusted potato
1.8k g 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 to 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.
APPLIANCE / FUNCTION
Donna Hay
As Australia’s leading food editor and bestselling cookbook author, Donna Hay has made her way into the hearts (and almost every home) across the country. An international publishing phenomenon, Donna’s name
is synonymous with accessible yet inspirational, recipes and stunning images. Her acclaimed magazine notched up an incredible 100 issues and her best-selling cookbooks sold more than seven million copies worldwide. The Donna Hay brand goes beyond the printed page, featuring an impressive digital presence; a number of television; branded merchandise; and a baking mix range in Australian supermarkets. Donna is the very proud mum of two teenage boys, adores living near the ocean and still loves cooking every single day.
