The stringy potato recipe is absolutely delicious! It is a rich and tasty side dish, very easy to prepare and that adapts very well to any meat-based second course. The preparation times are a little long, but I assure you that it is worth it, because you will get soft potatoes in the center and crunchy at the right point outside, not to mention the combination of fior di latte and stringy parmesan that will make the dish a goodies to savor!

  • Doses for 4 people:
  • 700 gr of potatoes
  • 200 gr of fior di latte
  • 20 gr of grated Parmesan
  • extravirgin olive oil
  • salt
  • pepper
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 40 min
  • cooking: 20 min
  • total: 1 hour

Method

How to make stringy potatoes

wash the potatoes, put them in a pot with cold water and cook them for about 25 minutes: they must be almost cooked to perfection, but still a little backward cooking.
just let them cool, then peel them and cut them into slices.

While the potatoes are cooking, cut the fior di latte and put it to drain in a colander.

Grease a pan with a little oil, lay half the slices and then season with mozzarella, salt and pepper.
Create a second layer of potatoes, season with salt and Parmesan and cook for 20 minutes at 180 ° C in a preheated convection oven.
If necessary, in the last 5 minutes turn on the grill.

The stringy potatoes are ready: serve them immediately, very hot, to maintain the stringy effect!

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