Do you want to kick up your roasted fingerling potato game? Try our Italian twist, that is cheesy, saucy and absolutely delicious. We used the Snow Finger variety, first boiled and then cooked in a cast-iron skillet giving you crisp edges and bottom and yet still preserving the fluffy starchiness of the potatoes.True to the Parmigiana style, it hosts wonderfully rich tomato sauce, topped off with melted Parmigiano and mozzarella.
5-6 Snowfinger potatoes (about 300 g)
1/2 cup tomato sauce or crushed tomatoes dressed with evo oil, salt, and pepper
5-6 slices (about 150 g) firm mozzarella, sliced
Oregano
Salt and pepper
1/4 cup Parmigiano, grated
Basil leaves
In a pot filled with cold water, add the fingerling potatoes. Set on the stove on medium heat and cook for 20-22 minutes.
Remove the potatoes from the water and place them on a wood board. Slice them in rounds about 1/4 inch thick.
Oil the bottom of a 10-inch (25.5 cm) cast-iron skillet and place the potato rounds to cover the bottom. Sprinkle salt and pepper on the potatoes.
Then, spoon the tomato sauce over top, and spread evenly. Add some grated Parmigiano on top of the sauce.
Add the mozzarella slices, sprinkle some oregano, and add the rest of the Parmigiano. Finish with some basil leaves.
Cook on the stove on low-medium heat for 10 minutes, covered. In the meantime, preheat the broiler.
Uncover, then place the skillet in the oven under the broiler for 2 minutes.
Let sit for a couple of minutes and top with fresh basil leaves.
