- 1.8kg floury potato, cut in half, or quarters if large
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp plain flour
- 100g Parmesan (or vegetarian alternative), finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 rosemary sprigs, leaves finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- pinch grated nutmeg
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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.
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.