Parmesan-roasted potatoes

Parmesan-roasted potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
31st May, 2012
Me and my husband love these as side dishes for any meat
3rd Apr, 2012
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
4th Jan, 2012
Very tasty, the flavour intensifies if you can resist eating them until they've cooled down a bit.
28th Dec, 2011
made this for christmas lunch. hubby said these were the best roast potatoes he had tasted!
25th Nov, 2011
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!
31st Oct, 2011
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!
13th Oct, 2011
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
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.
29th Jun, 2011
Cooked them last christmas and all my family loved them :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?