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Potatoes Parmigiana

Great as a side or on their own with a side salad, this super yum potato dish will become a new family favourite! - by Jane Ash
  • 15 Feb 2019
Potatoes Parmigiana
Prep: 10 Minutes - Cook: 40 Minutes - Easy - Serves 4 to 6
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Choose potatoes of a similar shape and size, about 450g each. For a spicy flavour, use an arrabiata pasta sauce. Try replacing ham with char-grilled eggplant slices, for a change. 

Ingredients

1.25kg large, brushed potatoes, washed, scrubbed

1 tablespoon olive oil

2 teaspoons garlic and herb salt

250g shaved leg ham

500g jar tomato pasta sauce with carrot, capsicum, tomato and zucchini

½ x 250g punnet cherry tomatoes, halved

¾ cup grated parmesan

Baby rocket leaves, to serve

Method

  1. Heat a large, non-stick roasting pan in a very hot oven (220C) for 10 minutes.

  2. Meanwhile, cut potatoes lengthways, into 2cm thick slices. Pat dry with absorbent kitchen paper. Place in a large bowl. Toss with oil and seasoned salt. 

  3. Remove hot pan from oven. Carefully add potatoes in a single layer. Return to very hot oven. Cook, turning halfway, for about 30 minutes, or until golden and tender. 

  4. Remove pan. Arrange ham over potatoes. Spoon over pasta sauce. Top with tomatoes. Sprinkle with cheese. Return to oven for a further 10 to 15 minutes, or until cheese is golden brown. 

  5. Serve with rocket leaves.

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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