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Parmesan roast potatoes


Serves: 8-10
timePrep time: 35 mins
timeTotal time:
Parmesan roast potatoes
Recipe photograph by Martin Poole

Parmesan roast potatoes

Once you’ve tried these you may never go back to old methods! Super-crispy and dangerously addictive, they’re the perfect roastie

Serves: 8-10
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
413Kcal
Fat
13gr
Saturates
3gr
Carbs
60gr
Sugars
3gr
Fibre
6gr
Protein
11gr
Salt
0.3gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 100ml vegetable oil
  • 2.5kg potatoes such as Maris Piper or King Edwards, cut into even-sized chunks
  • 100g finely grated Parmesan or vegetarian alternative
  • ½ tbsp dried garlic granules, optional
  • 1 tsp smoked paprika
  • 1 tbsp plain flour* or cornflour - use gluten free flour or cornflour if required
  • 1 tbsp finely chopped rosemary (or 1 tsp dried)
  • 2 tbsp chopped flat-leaf parsley

Step by step

Get ahead
Prep to the end of step 6 the day before. Cover and leave at cool room temperature. If not starting the day before, simply roast the potatoes for 45-50 minutes at 200°C, fan 180°C, gas 6, turning once
  1. Preheat the oven to 220°C, fan 200°C. Put your largest roasting tin in the oven, adding the oil to get hot for 10 minutes or so.
  2. Meanwhile, add the potatoes to a large pan of boiling salted water. Return to the boil and cook for 5 minutes until starting to soften at the edges. Drain into a colander, then shake to roughen up the edges.
  3. Combine the grated Parmesan, garlic granules, smoked paprika, flour, herbs and some freshly ground black pepper in a medium bowl, to make the coating.
  4. While the potatoes are still hot, tip a third of them back into the pan they were cooked in and sprinkle in a third of the coating. Mix gently. Repeat twice more, until they are all evenly coated.
  5. Get the roasting tin out of the oven and carefully tip the potatoes into the hot oil. Turn to coat in the oil and return to the oven for 15 minutes. Turn again (don’t worry if some of the coating sticks to the roasting tin, this will make extra crispy bits), then roast for another 10 minutes until lightly golden brown all over.
  6. Remove from the oven, leave to cool and cover as per the Get Ahead tip at the top of the recipe.
  7. To reheat and crisp up, return the roasting tin of potatoes to the oven at 200°C, fan 180°C, gas 6 for 30-40 minutes, turning once or twice.

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