Tempting, very fragrant, and tasty, gypsy-style roasted potatoes are a dish that cannot be refused. They pair excellently with pizza or a sandwich, are easy to make, and can be personalized. We can serve them as an appetizer, side dish, or finger food in practical and fun single servings.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 5/6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs Red potatoes
- 8.8 oz Emmental cheese
- 2.6 oz Grated table cheese
- 12 Pork sausages
- to taste Extra virgin olive oil
- to taste Fine salt
- to taste Roast spices
- to taste Breadcrumbs
Preparation
Wash the potatoes under running water. Place them in a pot full of water and bring to a boil. For even cooking, I recommend choosing potatoes of the same size.
Calculate 5 minutes of cooking from the first boil. Turn off immediately and add a glass of cold water to stop the cooking.
When the potatoes are lukewarm, we can peel them with a paring knife and cut them into wedges. Place them in a large bowl.
Preheat the oven to 392°F. Meanwhile, cut the sausages into small cubes, grate the table cheese finely and the Emmental cheese coarsely. You can also use mozzarella or smoked provola cut into cubes, which should be added to the gypsy potatoes only at the end of cooking.
Season the potato wedges with extra virgin olive oil, a pinch of fine salt, spices, cheeses, and sausages. Mix to distribute the ingredients evenly. Transfer them to a greased and breadcrumb-dusted baking dish and bake at middle height for about 30 minutes or until they appear golden outside and tender inside. They can be served hot or lukewarm.
