Parmesan-roasted potatoes

Recipe uploaded by

Barney Desmazery

9 ratings

Recipe by Barney Desmazery

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1. 1 Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
2. Stir the flour, Parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

Why not try...

HERBED ROSTI: For a change make a large potato rösti and cut it into wedges to serve. Boil 750g unpeeled potatoes in their skins for 15 mins, then drain and leave until cool enough to handle. Peel and coarsely grate potatoes, then mix with some chopped fresh rosemary, thyme and 100g soft butter. Season well, flatten the mix into a cake, then gently fry in a non-stick pan for about 20 mins, turning the mix and reshaping into a cake until crisp on both sides. Serve cut into wedges.

Per serving

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

Latest comments and suggestions

• 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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Ingredients

• 1.8kg floury potatoes , cut in half, or quarters if large
• 5 tbsp olive oil
• 2 tsp plain flour
• 100g parmesan , finely grated
• handful parsley , finely grated
• 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

Ingredients

• 1.8kg floury potatoes , cut in half, or quarters if large
• 5 tbsp olive oil
• 2 tsp plain flour
• 100g parmesan , finely grated
• handful parsley , finely grated
• 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, salt 0.36 g

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