Number of servings:
1
Preparation time:
45 minutes (including baking and cooling time)
Potato Bites:
Roasted Vegetable Sauce:
1. Vegetables: Preheat the oven to 200°C (400°F). Dice the carrot, zucchini, and eggplant. Drizzle with olive oil, spread on a baking sheet, and roast until tender (approx. 20–25 minutes). Tip: Roast the carrots a bit longer or dice them smaller than the rest.
2. Potato Base: Meanwhile, boil the potatoes in salted water until soft. Drain and mash into a smooth purée while still hot.
3. Finely chop the onion and sauté in a skillet with a little oil until golden.
4. The Mixture: Combine the mashed potatoes with the sautéed onion, chopped chives, potato starch, nutmeg, salt, and pepper. Mix thoroughly.
5. Shaping: Form the mixture into balls about the size of a walnut. Place them on a board or plate and chill in the freezer for 15 minutes. This is a crucial step to ensure they don't fall apart during frying.
6. The Sauce: Transfer the roasted vegetables to a blender, add the tomato passata and oregano. Blend until smooth and thick. (Optionally, reheat slightly before serving).
7. Frying: Heat oil in a skillet (enough to reach halfway up the sides of the potato bites). Fry the chilled bites over medium heat on all sides until deep golden and crispy.
8. Serving: Sprinkle the hot potato bites with shredded Parmesan. Serve immediately with the roasted vegetable sauce for dipping.
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