Cheesy potatoes with aioli using @spinneysuae Ready-to-Roast Potatoes. This recipe turns Spinneys’ Ready-to-Roast Potatoes into a crispy potato base, topped with garlicky aïoli and mozzarella cheese. The fresh tomatoes and rocket leaves contrast for some freshness and turn it into the ultimate comforting meal that can be prepared in no time.
I created this recipe for my appearance on @dubaieye1038fm with @_helenfarmer_ where I had to cook 2 meals in under an hour using Spinneys ready-to-cook vegetable range.
Cheesy Potatoes with Aioli
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BY YASMINE IDRISS
Cheesy potatoes with aioli using @spinneysuae Ready-to-Roast Potatoes. This recipe turns Spinneys’ Ready-to-Roast Potatoes into a crispy potato base, topped with garlicky aïoli and mozzarella cheese. The fresh tomatoes and rocket leaves contrast for some freshness and turn it into the ultimate comforting meal that can be prepared in no time.
Ingredients
- 1 pack Spinneys Ready-to-Roast Potatoes
- 2 tbsp olive oil
- 2 tbsp aïoli sauce
- 1 cup shredded mozzarella cheese
- 1 cup ripe tomatoes, cubed
- Handful of fresh rocket leaves, to serve
- A few sprigs of fresh thyme leaves (or oregano)
- Salt and pepper to taste
Method
- 1)
Steam or microwave the potatoes until tender (10min).
- 2)
Crush the potatoes in a springform tin, drizzle with olive oil, and press down to form a solid base.
- 3)
Roast the potato base in the oven at 200°C for 15-20 minutes or until crispy.
- 4)
Once crispy, spread aïoli sauce over the base, add the tomatoes and sprinkle mozzarella cheese on top.
- 5)
Grill until the cheese is melted and golden.
- 6)
Top with fresh oregano or thyme, the crispy onions from the pack and rocket leaves. Season with salt and pepper, then serve.