Cathedral City

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