Golden Crusted Potatoes
- 0:45 m
- 7 ingredients
Golden, crispy, and loaded with flavour. These Golden Crusted Potatoes are next-level—made with Cathedral City Plant-Based Extra Mature for that bold, savoury hit and great extra mature flavour. Baked cut-side down on a bed of Cathedral City ‘til crisp and golden, then dipped in whatever sauce you fancy.
Serves: 6
Ingredients
For the potatoes
- 200g Cathedral City Plant-Based Extra Mature, grated
- 1.5kg new potatoes
- 3 tbsp olive oil
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- Salt and pepper
- Before You Start
Before you start
Oven preheated to 200°C | Baking tray lined with baking paper
Step 1
Prepare ingredients
- Cut the potatoes in half
- Coarsely grate the Cathedral City Plant-Based Extra Mature
Ingredients
- 200g Cathedral City Plant-Based Extra Mature, grated
- 1.5kg new potatoes
- 3 tbsp olive oil
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- Salt and pepper
- Before You Start
Step 2
Arrange & sprinkle cheese
- Scatter the grated Cathedral City Plant-Based Extra Mature over the lined tray, creating an even cheesy layer
- Sprinkle over the parsley and oregano
Ingredients
- 200g Cathedral City Plant-Based Extra Mature, grated
- 1.5kg new potatoes
- 3 tbsp olive oil
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- Salt and pepper
- Before You Start
Step 3
Cook potatoes
- Place the potatoes, cut side down, onto the cheesy base, leaving only a few millimeters space between them
- Drizzle with around 2 tbsp olive oil on top
- Place in a preheated oven for 35–40 minutes
- They’re done when the cheese is golden-brown and crispy and the spuds are crispy on the outside, fluffy inside
Ingredients
- 200g Cathedral City Plant-Based Extra Mature, grated
- 1.5kg new potatoes
- 3 tbsp olive oil
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- Salt and pepper
- Before You Start
Step 4
Time to serve
- Either bring the whole tray to the table or pile them high on a serving plate, Sprinkle over the chopped chives and dip in your fave sauces
Ingredients
- 200g Cathedral City Plant-Based Extra Mature, grated
- 1.5kg new potatoes
- 3 tbsp olive oil
- 1 tbsp dried parsley
- 1 tbsp dried oregano
- Salt and pepper
- Before You Start