Parmesan-roasted potatoes

Parmesan-roasted potatoes

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(52 ratings)

Prep: 10 mins Cook: 50 mins


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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  • 1.8kg floury potatoes, 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
    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 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 of grated nutmeg



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


  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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29th Dec, 2016
Just made them with chicken pie and roast veg. Turned out faboulous and I'd recommend these for when you are short on actual fat. The parmesan coating makes them perfectly crisp and full of flavour without much oil used!
Veronica Borland
7th Feb, 2016
We had these last night with Beef Bourguignon for a dinner party, our guests loved them. A lovely addition to the meal.
Claire Depont
16th Mar, 2015
Okay, being American is NOT an asset right now. Lol! Can someone tell me what the measurements are in the old math?
12th Jan, 2014
Delicious! So easy to make too!
7th Jun, 2013
Betsy-- the 200 degrees is in centigrade... it is about 400 in Fahrenheit. My question is what is a "floury" potato?
22nd Jun, 2013
A high starch low moisture potatoes. Check Martha Stewarts webpage.
27th Apr, 2013
Em I just lame....because I can't figure out the oven temp....200? That seems low.
2nd Jan, 2013
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.
2nd Jan, 2013
These were really yummy, had them with Christmas dinner and they went down a storm. Better than normal roasties
18th Nov, 2012


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16th Jan, 2017
Your photo is stolen for your parmesan potatoes and being used online for Tonini's Italian Market and Tonini's Italian Market on Facebook. They are using my photo from my blog as well. Thought you should know.
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