Recipe – Parmesan potatoes

This recipe is super simple to make, and the result is so tasty you can’t stop eating them. It’s perfect for dinner, tapas, snacks and more.


  • Potatoes you like (I prefer almond) about 1,5 lbs
  • Good quality olive oil to roast
  • Salt & Pepper, to taste
  • Grana Padano parmesan, about 100g

Use smaller potatoes and cut them in half, skin left on.
In a large saucepan, add salt and water then the potatoes.
Bring to a boil then reduce heat and let simmer for about 10 minutes. The potatoes should have a lightly gentle outer, but a hard center still.

Drain water and add potatoes to an oven safe dish. Add a good quality olive oil over the potatoes and remember; the better quality oil, the better the dish will taste.

In a preheated oven, 200°C using hot air, set the timer for 30 minutes and put the dish in about the middle of the oven.

Now is the time to finely grate the parmesan, if you didn’t buy it ready grated. Again, remember that quality of the produce shows up in the finished dish.

After 30 minutes, take the potatoes out of the oven and add a very generous serving of parmesan over all the potatoes. 100gr is a guidance, but it depends on what type of potatoes and their size.

Return the potatoes to the oven and set the timer for 8-10 minutes.
If the parmesan is melted and has a nice golden crust, the dish is done!

Here is the dish served with a nice breaded pork chop. No gravy, but a very light coating of cooking liquid.

I sort of forgot to add the parsley on this serving, but don’t add too much as that will cover the taste of the parmesan. Exchange the parsley with dill, but use even less as dill is powerful.

Let me know via social media if you make this, and how it was.

Recipe – sweet chili sauce

Having home made sweet chili sauce is so much hotter than buying, don’t you think? This version isn’t very hot, but it’s got just enough kick to work.


  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped chili (as hot as you like)
  • 1 tbsp ketchup
  • 1-2 tsp cornstarch mixed with a dab of water
  • 1,5dl (~2/3 cup) rice vinegar
  • 1,5dl (~2/3 cup) water
  • 1,5dl (~2/3 cup) sugar

This is a no-fuss, no-muss recipe, practically makes itself.
Pour water and rice vinegar into a saucepan (I personally like using saucepans with a thick bottom) and, over high heat, bring to a boil.

Stir in sugar and add chopped ingredients with ketchup. Reduce heat to medium-low and let it simmer for a good five minutes. Mix cornstarch and water and, after removing saucepan from heat, stir in the mix. This will thicken the sauce and give it the well known consistency.

Let the sweet chili sauce cool completely to room temperature and pour it into a fitting container. I use glass jars of this kind.

Ét voila! It’ll take you no time at all and this keeps for a long time in the fridge ?