Crispy edges, tender centers, and layers of rich, garlicky flavor — these diamond cut potatoes are taken to the next level with a warm Panacheeza cheese sauce tucked into every slice and finished with creamy Nova Terra Kitchen and Creamery – Sundried Tomato Basil. This recipe is equal parts elegant and cozy — perfect for dinner parties, holiday sides, or an upgraded weeknight comfort meal.
Serves 4
Ingredients
Potatoes
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4 medium Yukon Gold or russet potatoes
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5 tbsp olive oil
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Salt & pepper, to taste
Panacheeza Butter Sauce
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⅓ cup Panacheeza
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½ cup olive oil or vegan butter
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4-5 cloves garlic, pressed.
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Optional: pinch of smoked paprika or red pepper flakes
Finishings
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1 wheel of Nova Terra Kitchen and Creamery – Sundried Tomato Basil Cheese
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Extra Panacheeza for finishing
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Fresh parsley
Directions
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Preheat oven to 425°F.
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Place the potato between two wooden spoons (this prevents cutting all the way through). Slice thin slits across the potato, both ways, creating the classic diamond fan shape.
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Place potatoes on a foiled baking sheet. Baste with olive oil, salt and pepper and bake for 35–40 minutes, until the slices begin to open and crisp.
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In a small saucepan, whisk together butter or oil, Panacheeza and garlic and cook 2–3 minutes.
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Once the potatoes have cooked, remove from the oven and carefully pour 2-3 spoonfuls of the mixture into each potato, leaving some of the butter mixture aside for after it is baked for more drizzling.
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Return to the oven for another 10-15 minutes, or until deeply golden and crisp.
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Cut the Nova Terra Kitchen and Creamery – Sundried Tomato Basil Cheese into quarters and place each piece on the potato once removed from oven.
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Finish with some parsley, Panacheeza sprinkles and a final crack of black pepper.
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Enjoy!
