Parmesan-roasted potatoes

Parmesan-roasted potatoes

4.820515

(39 ratings)

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

These are a great addition to Christmas dinner, and perfect for Boxing Day bubble and squeak... if you have any left over

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
339
protein
11g
carbs
4g
fat
15g
saturates
5g
fibre
3g
sugar
2g
salt
0.36g
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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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  • Tip

    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.

Method

  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.

Recipe from Good Food magazine, January 2008

BBC GoodFood Magazine

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Comments

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cjdmomma's picture
cjdmomma06:56, 7th Jun, 2013

Betsy-- the 200 degrees is in centigrade... it is about 400 in Fahrenheit.

My question is what is a "floury" potato?

guziaquilina's picture
guziaquilina03:19, 2nd Jan, 2013
4

I cannot really complain about this recipe as the potatoes did taste great and had a different taste than the usual plain ones. I did lack the use of the rosemary in the recipe as I did not have any, but unfortunately I wasn't able to taste the Parmesan cheese at all! Maybe if I used the rosemary its flavor would have come out, that is all I can say.

sarahzoehills's picture
sarahzoehills02:36, 2nd Jan, 2013
5

These were really yummy, had them with Christmas dinner and they went down a storm. Better than normal roasties

kharmsworth86's picture
kharmsworth8605:24, 2nd Sep, 2012

I made these to go with stuffed loin of pork and they were absolutely delicious. I omitted the flour because I don't think it's necessary- they go really crispy if you shake them up after boiling. Will def make again.

lyoung29's picture
lyoung2901:36, 15th Aug, 2012
5

Made yesterday, but did not have parmesan or nutmeg handy.
Did normal size roasties, not bite sized. Really crunchy and cooking time spot on!
Had with creamy mustard and tarragon chicken.mmmmm.

auntymable's picture
auntymable12:27, 3rd Apr, 2012
5

Cooked these at a very recent dinner party. They went down a storm, everyone loved them and there was not one to found afterwards. Will definately be making them for Easter! :)) Yumm Yumm

scrappydoo's picture
scrappydoo07:57, 4th Jan, 2012
5

Very tasty, the flavour intensifies if you can resist eating them until they've cooled down a bit.

lozacrazycat's picture
lozacrazycat09:56, 25th Nov, 2011
5

Absolutely Delicious!! They were so tastey and easy to make! You can really tatse the Rosemary. I also added a little bit of Semolina to the flour mixture to make them a little crispier!

lwilliams82's picture
lwilliams8202:03, 31st Oct, 2011
5

These are a favourite in our household, love the flavour of rosemary and the crunchiness from the cheese and flour. Fantastic with the chicken cacciatore recipe on here and some french beans with shallotts!

chefjulielee's picture
chefjulielee07:40, 13th Oct, 2011
5

made these the other night and i just couldn't stop eating them! they were deliciousa and everybody loved them. They are definitely now my favourite roast potatoes! But i will deifnitely make the potatoe pieces smaller so that i can get even more coating on :)
yum

fluffyjacq's picture
fluffyjacq11:54, 17th Sep, 2011

Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely not suitable for vegetarians.

vickyluongo's picture
vickyluongo03:20, 27th Feb, 2011
5

AMAZING!!! Made for a dinner party - my dad doesnt normally eat potatoes but cleared his plate - i did cook at 190 as was cooking a soufle at this temp at same time so i cooked for 1 hr as i had reduced the temperature. I wanted them extra crunchy and they were fab.

pupsiecola's picture
pupsiecola08:46, 27th Feb, 2011
4

Made these last night to go with beef casserole for a dinner party. Went down very well indeed. Will definately make again.

marcelasf's picture
marcelasf02:50, 25th Dec, 2010
5

I cooked them last night and everybody loved them. Added some butter for extra taste and was a success. Super easy recipe. Try it!

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