Parmesan-roasted potatoes
These are a great addition to Christmas dinner, and perfect for Boxing Day bubble and squeak… if you have any left over
-
Prep:10 mins
Cook:50 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 339
-
fat 15g
-
saturates 5g
-
carbs 4g
-
sugars 2g
-
fibre 3g
-
protein 11g
-
salt 0.36g
Ingredients
- 1.8kg floury potatoes, cut in half, or quarters if large
- 5 tbsp olive oil
- 2 tsp plain flour
- 100g parmesan (or vegetarian alternative), finely grated
- handful parsley, finely chopped
- 4 rosemary sprigs, leaves finely chopped
- pinch grated nutmeg
Tip
Why not try...HERBED ROSTI: For a change make a large potato rösti and cut it into wedges to serve. Boil 750g unpeeled potatoes in their skins for 15 mins, then drain and leave until cool enough to handle. Peel and coarsely grate potatoes, then mix with some chopped fresh rosemary, thyme and 100g soft butter. Season well, flatten the mix into a cake, then gently fry in a non-stick pan for about 20 mins, turning the mix and reshaping into a cake until crisp on both sides. Serve cut into wedges.
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.
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.
