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Prep Time 10 minutes - Total Time 35 minutes - Serves 4 as a side dish

You’ve heard of chicken parmigiana or even aubergine parmigiana but how about potato parmigiana?

Such a great alternative and a great little side dish. I like it for lunch with a nice little side salad of rocket.


  • 1 kg of baby potatoes, cut in half.

  • 1 mozzarella ball.

  • Parmesan.

Sauce Ingredients

  • 400 g of passata.

  • 3 tbsps of pesto.

  • 2 roasted red peppers, from a jar.

  • 1 tsp of garlic granules.

  • 1 tsp of dried oregano.

  • 3 tbsps of extra-virgin olive.

  • 1 tbsp of red wine vinegar.


  1. Place the potatoes in salted boiling water and cook till tender. Should take around 10-15 minutes depending on how big they are. Once done, drain and place back into the sauce pan.

  2. For the sauce, simply add all the sauce ingredients into a food blender, season with salt and pepper then whizz. If you like it hot add some chilli flakes. This will make more sauce then you need. So save the rest to go with pasta or you can freeze it till you need it again.

  3. Pour enough sauce to cover the potatoes and mix. Take a roasting dish and coat the bottom with some of the sauce, tear up the mozzarella and place some on top of the sauce.

  4. Next, arrange the potatoes in the dish, I place them on their side, in a circular pattern. Pour over a little more sauce, scatter the remaining mozzarella over the top and give it a good grating of parmesan.

  5. Now, give it a little drizzle with extra-virgin olive oil, a sprinkling of salt and pop into a preheated oven set at 200℃ for 10 to 15 minutes or till the mozzarella has melted and golden. Once out of the oven, sprinkle with some more parmesan and add a few basil leaves.


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