Parmesan potatoes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
These roasted Parmesan potatoes are so utterly irresistible that you'll struggle not to eat them straight off the tray. Coated in garlic, oil and herbs, before roasting on a layer of finely grated Parmesan that goes beautifully golden and crisp they are best finished with a sprinkle of freshly chopped parsley.
Method
Preheat the oven to 200C/180C Fan/Gas 200C Fan.
Line a large roasting tin with baking paper then sprinkle the Parmesan evenly across the base.
Slice the potatoes in half and score the cut side with a criss cross pattern, this helps them to cook evenly as well as absorb more flavour.
Place the potatoes in a bowl and season generously with salt and pepper. Add the oil, garlic and rosemary and toss well.
Place the potatoes cut-side down onto the Parmesan, leaving a little space between the potatoes. Roast near the top of the oven for 25–30 minutes or until the potatoes are tender and golden.
Remove from the oven and leave to cool for 5–10 minutes so the Parmesan hardens a little. Sprinkle over the parsley, if using, then scoop out in sections, pile onto a plate and serve.
