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1 pack Violife Epic Cheddar Flavour Block, grated
100 g Violife Creamy Original
4 large potatoes, baked whole with their skin for 40’
1 rosemary sprig, chopped
1 garlic clove, minced
50 g lamb’s lettuce
1/4 cup olive oil
1/4 tsp salt
1/4 tsp pepper
1 tbsp smoked paprika
- Trim ends of potatoes. Slice potatoes into 1cm thick rounds. Brush with oil; sprinkle with salt and pepper, garlic and rosemary.
- Place potatoes on grill rack, olive oil side down. Grill for 5-7 minutes on each side.
- In a bowl mix Violife Creamy with paprika and chopped oregano.
- Spread on potatoes, top with lamb’s lettuce and sprinkle with grated Violife Epic Cheddar Flavour Block.