Raclette with parsley gremolata
Ingredients
for 4 people
| 800 g | waxy potatoes, cut into pieces approx. 3 cm wide |
| 1 tbsp | olive oil |
| 2 tbsp | Maizena cornflour |
| 1 tsp | paprika |
| ¾ tsp | salt |
| 2 bunch | flat-leaf parsley, roughly chopped |
| 1 tsp | olive oil |
| 1 | garlic clove, finely chopped |
| 1 | red chilli, deseeded, finely chopped |
| 1 | organic lemon, use a little grated zest |
| 1 pinch | salt |
| 600 g | raclette cheese in slices |
How it's done
Potatoes
In a bowl, mix the potatoes with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.
To roast
Approx. 35 mins. in the centre of an oven preheated to 240 °C.
Gremolata
In a bowl, mix the parsley with all the other ingredients up to and including the salt.
Raclette
Place the cheese in portions in the raclette pans, put approx. 4 pieces of potato on each, melt under the raclette grill for approx. 8 mins. Remove from under the raclette grill, top with gremolata.
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