Oven-baked potatoes with caciotta cheese and parsley

Name: Oven-baked potatoes with caciotta cheese and parsley - Olimpia G.
Ingredients: 1 kg potatoes; 2 tablespoons olive oil; 150; 200 g cheese type caciotta; salt; pepper; 1/2 bunch parsley

Appetizers - Oven-baked potatoes with caciotta cheese and parsley by Olimpia G. - Recipia

Oven-baked potatoes with caciotta cheese and parsley are easy to prepare and require minimal ingredients. First, the potatoes are boiled, then placed in a baking dish with oil, grated cheese, and parsley. They are baked just long enough for the cheese to melt and the top to brown slightly. You can serve them as a side dish alongside grilled meat or as a simple main dish with a salad. Quick Info Total time: not specified in the original recipe; depends on the boiling time for the potatoes Preparation time: not specified Baking time: 10-15 minutes Oven temperature: 200 degrees Celsius Servings: not specified; the quantity is suitable for multiple servings, depending on the role of the dish Difficulty: easy Recipe type: side dish or light dinner Ingredients 1 kg potatoes 2 tablespoons olive oil 150-200 g caciotta cheese salt pepper 1/2 bunch fresh parsley Caciotta can be replaced with telemea, cheese, or curd. Depending on the cheese chosen, the amount of salt added to the potatoes can be adjusted. Telemea is usually saltier than caciotta, so it's best to taste carefully or use less salt. Preparation method 1. Peel the potatoes, wash them, and cut them into cubes. It’s not necessary for all cubes to be perfectly identical, but they should be similar in size to boil evenly. 2. Place the potatoes in a pot with cold water and salt. Boil them until cooked. 3. Drain the potatoes immediately after boiling and rinse them quickly under cold running water. Let them drain well so that excess water doesn’t end up in the baking dish. 4. Line a baking tray with parchment paper. Pour the olive oil into the tray and spread it as evenly as possible. 5. Arrange the potatoes in a single layer. Sprinkle with salt and pepper to taste. If using telemea or another salty cheese, reduce the amount of salt. 6. Grate the cheese using a coarse grater. Distribute it over the potatoes, covering the surface as much as possible. 7. Wash the parsley, chop it finely, and sprinkle it over the cheese. This should be added at the end, just before placing the tray in the oven. 8. Bake the potatoes at 200 degrees Celsius for 10-15 minutes. The dish is ready when the cheese has melted and the potatoes are nicely browned on top. 9. Serve the potatoes warm, as a side dish with grilled meat or alongside a salad. Why I make this recipe often It’s a handy recipe when I have potatoes on hand and want a heartier side dish than plain boiled potatoes. Boiling shortens the time spent in the oven, and the cheese adds flavor and a pleasant texture without needing a separate sauce. Plus, the recipe easily adapts based on the cheese available. Tips and variations Tips Make sure the potatoes are well-drained after being rinsed with cold water. If they remain very wet, the oil and cheese will mix with the water in the tray, making it harder for the top to brown. Do not boil the potatoes until they crumble. They should be cooked but retain their shape when placed in the tray. This way, the cubes remain more appealing when served. Arrange the potatoes in as even a layer as possible. If they are piled up, the cheese won't distribute as well, and the browning on top may be uneven. The 10-15 minute baking time is a guideline based on the recipe. Check the dish towards the end and remove the tray when the cheese is melted and the potatoes are colored. Salt should be adjusted based on the cheese used. Caciotta, cheese, and curd can have different salt levels, and telemea is generally saltier. Substitutions Caciotta can be replaced with telemea, cheese, or curd. Using telemea will result in a saltier and more pronounced flavor. Cheese melts well and forms a slightly browned crust, while curd offers a milder result, depending on its maturity. The amount of olive oil remains the same as in the recipe. A large quantity is not needed since the potatoes are already boiled, and the cheese contributes to the dish's flavor and texture. Variations For the basic version, stick to the combination of potatoes, cheese, and parsley. You can only change the type of cheese without altering the preparation steps. The amount of cheese can be chosen between 150 and 200 grams, depending on how covered you want the potatoes to be. With 150 grams, the potatoes remain more visible, while with 200 grams, the cheese layer is thicker. You can adjust the amount of salt and pepper based on the cheese used. These are the only spices mentioned in the recipe and are sufficient for a simple dish also suitable as a side. Serving ideas Serve the potatoes warm alongside grilled meat. They also pair well with a salad, especially when you want a light dinner without preparing a complicated dish. They can be served as a side for lunch or as a simple vegetarian dish with salad. The cheese makes them more filling than a portion of plain boiled potatoes. Frequently asked questions Can I use new potatoes for this recipe? Yes, you can use them if available, but the recipe generally indicates peeled and cubed potatoes. Regardless of the type, the potatoes should be boiled before placing them in the tray. Do I need to let the potatoes cool before putting them in the tray? No. After boiling, drain the potatoes and rinse them immediately under cold water, then place them in the tray. There’s no need to wait for them to cool completely. What should I do if I use telemea? Reduce the salt added to the potatoes or use very little. Telemea can be saltier than caciotta, and the saltiness may intensify after baking. Can I prepare the potatoes without boiling them first? This recipe requires boiling the potatoes before baking. This step is important to keep the baking time short at 10-15 minutes. If placed raw, the baking time will not be the same. How can I tell when they are ready? The cheese should be melted, and the potatoes should have a slight golden color on top. These are the signs indicated in the original recipe. Nutritional values The values below are estimates and refer to the entire prepared quantity, calculated with approximately 175 g of caciotta. They may vary depending on the type of cheese and the number of servings. For the entire tray: Calories: approximately 1,500-1,650 kcal Protein: approximately 50-60 g Carbohydrates: approximately 165-175 g Fats: approximately 70-80 g If the dish is divided into four servings, one serving has approximately 375-415 kcal, 12-15 g protein, 41-44 g carbohydrates, and 18-20 g fats. The estimate does not include an exact amount of salt, as this varies depending on the cheese and how much is added to the potatoes. With telemea, the sodium content may be higher. Storage and reheating The potatoes are best served warm, immediately after baking, when the cheese is melted, and the surface is browned. If leftovers remain, store them in the refrigerator in a covered container and consume them as soon as possible. When reheating, place the portion in a suitable dish and heat until warm. The cheese will not have exactly the same texture as immediately after baking, but the dish can still be consumed the next day. Avoid keeping it for too long, as the potatoes gradually lose their texture.

Oven-baked potatoes with caciotta cheese and parsley

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