Parmesan-roasted potatoes

Parmesan-roasted potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(52 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

Ingredients

  • 1.8kg floury potatoes, 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 of grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

Method

  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.
andruska
9th Feb, 2008
5.05
I made this recipe today. Oh, it was absolutely delicios! And they looked just like in the picture. :)
madstuff
5th Feb, 2008
4.05
Superb roasties!!
tuffit
8th Jan, 2008
5.05
I made them Christmas Day to go with Roast Duck...and they were superb!!
snowflake81
1st Jan, 2008
5.05
I made these at Christmas and cooked them in goose fat not olive oil but they were delicious.

Pages

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?