Parmesan-roasted potatoes

Parmesan-roasted potatoes

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(40 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

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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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

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Comments

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

snowflake81's picture
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I made these at Christmas and cooked them in goose fat not olive oil but they were delicious.

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