Hasselbach potatoes and vegetables with Grana Padano
Ingredients6 small potatoes
150 g Grana Padano
2 medium carrots
2 medium courgettes
Extra virgin olive oil
PreparationPeel the potatoes and wash the vegetables, slice them like a fan, just deeper than halfway down and arrange on a baking sheet covered in parchment paper.
Sprinkle the potatoes and vegetables with grated Grana Padano, olive oil and a pinch of salt.
Bake in a preheated oven at 200 °C for 30-35 minutes, until baked and golden.
Serve the potatoes and vegetables warm.