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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marcelasf
29th Jun, 2011
5.05
Cooked them last christmas and all my family loved them :)
vickyluongo
27th Feb, 2011
5.05
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
27th Feb, 2011
4.05
Made these last night to go with beef casserole for a dinner party. Went down very well indeed. Will definately make again.
toritori
29th Dec, 2010
YUMMY-I USED BABY POTATOES QUARTERED-CRISPY OUTSIDE AND SOFT ANF FLUFFY INSIDE
marcelasf
25th Dec, 2010
5.05
I cooked them last night and everybody loved them. Added some butter for extra taste and was a success. Super easy recipe. Try it!
spongemaker1
19th Dec, 2010
5.05
These potatoes are really lovely, I always make extra hoping for leftovers the next day but they are so addictive everyone eats far more than expected. I have made them several times now & they have always been a great success.
cazmoss24
22nd Nov, 2010
5.05
Simple and delicous. I was worried that the parmesan might be a bit overpowering for some of my guests, but everyone loved them. Going to use this recipe for Christmas dinner this year.
loulabelle9
20th May, 2010
5.05
Yummy spuds great for jazzing up any meal, I served mine with a spring italian themed dinnerparty. Lovely!
emmalooroo
23rd Apr, 2010
5.05
I first made these for my Christmas dinner, but they was so easy and yummy i now use them for my Sunday roasts aswell!
georgiou
9th Nov, 2009
5.05
I didnt excpected to taste that good..! Loved them a lot...!

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