Oven-baked potatoes with cheese and Parmesan

Name: Oven-baked potatoes with cheese and Parmesan
Ingredients: 1500 ml water; 1/4 teaspoon salt; 1 bay leaf; 4 large potatoes (about 1 kg); 2 eggs; 6 coriander seeds; 1/8 teaspoon rosemary powder; 1/8 teaspoon ground pepper; 1/8 teaspoon mint powder; 100 g grated cheese; 50 g grated Parmesan; 15 ml olive oil

Appetizers - Oven-baked potatoes with cheese and Parmesan by Ofelia K. - Recipia

Ground coriander and mint give these oven-baked potatoes with cheese and Parmesan their distinctive flavor. Eggs bind everything together, and a thin golden layer forms on top. The potatoes stay soft inside, while the cheese on top develops a few browned spots. I try to cut the potato cubes as close to the same size as possible so they soften at the same rate. Prep: 20 minutes. Cook: 50 minutes. Total: 70 minutes. Serves: 4. About 410 kcal and 19 g protein per serving.

Ingredients

1500 ml water
1/4 teaspoon salt
1 bay leaf
4 large potatoes (about 1 kg)
2 eggs
6 coriander seeds
1/8 teaspoon rosemary powder
1/8 teaspoon ground pepper
1/8 teaspoon mint powder
100 g grated cheese
50 g grated Parmesan
15 ml olive oil

Preparation

1. Bring 1500 ml water to a boil with the bay leaf and 1/8 teaspoon of salt. Peel the potatoes, cut them into large cubes and add them to the water when it starts boiling; cook for 25 minutes, until a fork slides into them easily. 2. Meanwhile, beat the eggs in a bowl. Crush the coriander seeds in a mortar and stir them in along with the rosemary, mint, pepper and 1/8 teaspoon of salt. Add 50 g grated cheese, the grated Parmesan and the olive oil. 3. Heat the oven to 200°C. Drain the potatoes and toss them with the eggs and cheeses in the bowl. 4. Transfer the mixture to an ovenproof dish lined with baking paper. Sprinkle the remaining 50 g of cheese on top and bake for 25 minutes, until the cheese is browned.

Notes

Keeps in the fridge in a sealed container for up to 3 days; when reheating, the oven keeps the browned edges crisp better than the microwave. You can replace the Parmesan with the same amount of pecorino, but reduce the salt because pecorino is saltier. The dish contains eggs and dairy. Floury potatoes soften more easily and make the mixture hold together better, while waxy potatoes keep their cubes more intact. If you cut the cubes very large, cooking will take closer to the longer end of the range, while small ones may soften sooner. After draining, leave them in the colander for a minute so the surface water can evaporate; if they go into the egg mixture wet, the middle may stay too soft. Sometimes the top browns before the middle has set; loosely cover the dish with baking paper. I serve them with a simple green salad.