Ingrid van den Arend

Serves 4. Side dish.
Preparation time: approx. 15 minutes (plus boiling and oven time)

• 850 grams of young potatoes or medium-sized baby potatoes
• olive oil
• garlic salt (or homemade from 1 teaspoon of salt and ½ teaspoon of garlic powder)
• coarsely ground black pepper
• 75 grams of Parmesan cheese, finely grated
• 2 tablespoons of freshly chopped chives
• extra: large metal baking tray, baking paper, masher

Wash the potatoes, Boil them, unpeeled, in salted water for 12 to 15 minutes until you can easily pierce them with a fork (but not over done!). Meanwhile preheat the oven to 225º C.
Drain the potatoes, and leave them to cool slightly. Cover the baking tray with greaseproof paper and grease with some oil. Place the potatoes on the baking tray, well separated from each other. Crush roughly with the masher to about 1½ cm thickness. If you don’t have a masher, use the bottom of a glass or jam jar. The potatoes should break, but not completely fall apart.
Drizzle the potatoes with some oil. Sprinkle generously with the garlic salt and the ground pepper. Bake for 15 minutes in the preheated oven.
Turn the potatoes. Sprinkle again with some garlic salt and ground pepper and bake for another 12-15 minutes.
Remove from the oven. Sprinkle with the Parmesan cheese. Return to the oven to melt for a few minutes. Serve immediately with the freshly chopped chives sprinkled on top.

Tip: Using a large cup, melt together in the microwave 1 knob of butter, a clove of crushed garlic, ½ teaspoon of sugar, 70 ml of milk and 3 slices of Cheddar. Stir well and you have a fantastic dip!

Ingrid van den Arend
Cook it!