Parmesan-roasted potatoes

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• yummy

  01 January 2008

  yummy rated and commented on this recipe

  

  I made these at Christmas and cooked them in goose fat not olive oil but they were delicious.

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• tuffit

  08 January 2008

  tuffit rated and commented on this recipe

  

  I made them Christmas Day to go with Roast Duck...and they were superb!!

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• Madstuff

  05 February 2008

  Madstuff rated and commented on this recipe

  

  Superb roasties!!

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• Andreea

  09 February 2008

  Andreea rated and commented on this recipe

  

  I made this recipe today. Oh, it was absolutely delicios! And they looked just like in the picture. :)

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• Kay

  06 March 2008

  Kay commented on this recipe

  wonderfully delicious, used them with pan fried pork and prunes a great hit with dinner guests

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• Lena

  21 May 2008

  Lena rated and commented on this recipe

  

  Add a little bit of garlic and cut the potatoes in quarters. Went down a treat with childern

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• ZoeBrunton

  04 January 2009

  ZoeBrunton rated and commented on this recipe

  

  made these for hogmany dinner - absolutley fantastic - was told they were the best roast potatoes ever! I'd made extra for a breakfast hash the next day however there were none left as people kept sneaking into the kitchen and eating them!

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• Kee

  16 March 2009

  Kee rated and commented on this recipe

  

  They were absolutely delicious, I highly recommend them.

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• Jodie28

  18 March 2009

  Jodie28 rated and commented on this recipe

  

  I made these last month they was yum..! They give a nice little change for your roast dinner. Will make again.

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• Rosee

  29 June 2009

  Rosee commented on this recipe

  Well, what can I say??? My husband HATES parmesan cheese FULL STOP. After coating the potatoes, I found that I had loads of coating left so I tossed them in the hot oil, and coated them again!!! I added a clove of garlic to the flour mixture and a handful of rosemary from the spice rack. (guessed the flour, as there were 7 of us for dinner). They were FABULOUS, and my husband loved them!, as did everyone else. They looked exactly like the picture. Very easy to make, will deffo be a regular on my menu.

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• Rosee

  02 July 2009

  Rosee rated and commented on this recipe

  

  oopsy daisy - forgot to rate recipe...

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• SUGARPUFF

  04 July 2009

  SUGARPUFF rated and commented on this recipe

  

  absolutely lovely - elevates the humble potatoe to new heights.lovely flavours and soft crispy potatoes

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• bluepeach535

  06 July 2009

  bluepeach535 rated and commented on this recipe

  

  Yumm. These were really good and easy to make. I didn't have the type of potatoes that were listed here, but russet potatoes worked well. I think it's really important to make bite-sized pieces which I didn't do the first time. A great recipe, and goes with so much!

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• Lauren

  08 September 2009

  Lauren rated and commented on this recipe

  

  Lovely, tasty potatoes!!! Deloicious. My fussy boyfriend wasn't keen at first, not to sure about the parmesan but he absolutely loved them and thought they were so much tastier than 'normal' roast potatoes. They were simple and easy to make and I will certainly be adding them to my dinner party basics!! I made bite sized pieces and added garlic as suggested. I also halved the recipe for two of us and they worked out great!!

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• Maryse

  29 September 2009

  Maryse rated and commented on this recipe

  

  I found the oven suggestion was a little high, otherwise great dish

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• V.Geo

  09 November 2009

  V.Geo rated and commented on this recipe

  

  I didnt excpected to taste that good..! Loved them a lot...!

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• Heather

  01 January 2010

  Heather rated this recipe

  

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• jane_a

  24 January 2010

  jane_a rated this recipe

  

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• dr.b

  28 January 2010

  dr.b rated this recipe

  

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• sabina

  26 March 2010

  sabina rated this recipe

  

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Ingredients

• 1.8kg floury potatoes , cut in half, or quarters if large
• 5 tbsp olive oil
• 2 tsp plain flour
• 100g Parmesan (or vegetarian alternative), finely grated
• handful parsley , finely chopped
• 4 rosemary sprigs, leaves finely chopped
• pinch grated nutmeg

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Vegetarian

Ingredients

• 1.8kg floury potatoes , cut in half, or quarters if large
• 5 tbsp olive oil
• 2 tsp plain flour
• 100g Parmesan (or vegetarian alternative), finely grated
• handful parsley , finely chopped
• 4 rosemary sprigs, leaves finely chopped
• pinch grated nutmeg

Per serving

339 kcalories, protein 11g, carbohydrate 4g, fat 15 g, saturated fat 5g, fibre 3g, sugar 2g, salt 0.36 g

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