![Rosemary and balsamic baked potatoes and pumpkin](https://www.allysongofton.co.nz/content/recipes/3305.jpg?width=320&height=479&fit=bounds)
Wonderful in winter served with roast chicken or beef. Have the balsamic on hand at the table to drizzle a little extra over the vegetables.
Ingredients
- 650-750 grams starchy potatoes
- 750 grams pumpkin
- 2 cloves garlic, peeled and sliced
- 50 grams parmesan cheese, grated
- 2 tablespoons chopped fresh rosemary
- ¾-1 cup virgin olive oil
- 2 tablespoons wuality balsamic vinegar
Method
- Peel the potatoes and pumpkin. Discard the pumpkin seeds. Slice the potatoes and pumpkin thinly.
- Arrange a layer of potato slices in the base of a large baking dish. Sprinkle over a little of the sliced garlic, parmesan cheese and rosemary. Drizzle liberally with olive oil and season with salt and pepper.
- Place a layer of pumpkin slices on top and then another layer of garlic, parmesan cheese, rosemary, oil and seasoning. Repear layers to use all ingredients, finishing with a layer of potatoes topped with cheese, garlic, rosemary and oil.
- Bake at 180ºC for 1-1¼ hours or until the vegetables are tender. Drizzle with the balsamic vinegar before serving.
Comments (0)
Please login to submit a comment.