After hiking all day yesterday today came the results, not as much as I expected, but still there was some muscle pain. Oddly it just made me want to go hiking again, and talking with friends we made a plan to go again next weekend. It’s a great opportunity to spend a day surrounded by nature and fresh air and of course friends. Yesterday I actually woke up two hours early to prepare crepes with raspberry, strawberry and apricot jam. We barely ate them all since I brought 3 lunch boxes filled with them, but I always prepare more food than we need, better if there is more food than lack of.
As I mentioned before, spring is finally here and it’s sunny in Zagreb all day, every day. The sunshine coming through the windows and a light breeze calls you out to grab coffee with friends, take a walk or grab lunch at the city. It also gives me long – awaited inspiration to make new and delicious dishes.
Potatoes are one of the most frequently used side dishes, everyone loves fries or chips, baked potatoes, mashed potatoes and boiled potatoes. There are so many different ways to make potatoes so this one is little bit different. I recommend trying out the recipe, you won’t be disappointed since crispy potatoes go so well with grated Mozzarella. Enjoy and any feedback is much appreciated!
Preparation: 15 min
Cook time: 35-45 min
- 4 medium potatoes
- 3 tsp red pepper, ground
- 2 tsp tandoori masala
- 2 tsp chili pepper, ground
- 2 tsp shallot, fresh
- 200 g Mozzarella cheese, grated
- salt & pepper to taste
- 6 tbsp olive oil
- Preheat the oven to 180° C. Place a parchment paper over the baking tray.
- Peel the potatoes and slice into them not going all the way through. Season with salt, pepper, ground red pepper, chili pepper and tandoori masala. Place the potatoes on the baking tray and cover them in olive oil. Bake them in a preheated oven for 35-45 min until light brown and crispy. Top the potatoes with grated Mozzarella cheese and fresh shallot.