3 large potatoes
2 cups bread crumbs
1 cup ground cheese
2 tbsp sunflower or olive oil
Wash the potatoes, drain, and cut into two halves across.
Cut every half into 8 column parts lengthwise,
Boil the potatoes with 1 cup water until readiness, then drain.
Pre-heat an oven to 400 F (200 C).
Whip the egg.
Mix fresh bread crumbs and cheese.
Roll every potato piece in the whipped egg, then in the breadcrumb-cheese mix, and place on a baking sheet.
Then, sprinkle the potato pieces with the vegetable oil, and bake until they have a golden crust (for about 20 minutes).
Serve as a garnish or as a main dish with brined mushrooms or brined vegetables.