Parmesan-roasted potatoes

Parmesan-roasted potatoes

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(46 ratings)

Prep: 10 mins Cook: 50 mins

Easy

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

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal339
  • fat15g
  • saturates5g
  • carbs4g
  • sugars2g
  • fibre3g
  • protein11g
  • salt0.36g
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Ingredients

  • 1.8kg floury potato, cut in half, or quarters if large
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 rosemary sprigs, leaves finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • pinch grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

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.

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Comments, questions and tips

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kharmsworth86
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
15th Aug, 2012
5.05
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.
camilamff
31st May, 2012
5.05
Me and my husband love these as side dishes for any meat
auntymable
3rd Apr, 2012
5.05
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
4th Jan, 2012
5.05
Very tasty, the flavour intensifies if you can resist eating them until they've cooled down a bit.
mizmay
28th Dec, 2011
5.05
made this for christmas lunch. hubby said these were the best roast potatoes he had tasted!
lozacrazycat
25th Nov, 2011
5.05
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
31st Oct, 2011
5.05
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
13th Oct, 2011
5.05
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
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.

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