Parmesan Roasted Potatoes
Serves: 6 - 8
Preparation: 10 minutes
Cooking Time: 60 minutes
Classic Italian, hard granular cheese, with a medium strong nutty flavour. Often served in Italian dishes such as risotto or pasta.
Ingredients
- 2 kg floury potatoes - halved
- 6 tbsp olive oil
- 2 tbsp plain flour
- 150g Parmesan, grated finely
- 2 tbsp dried mixed herbs
- 3 rosemary sprigs, leaves finely chopped
- 2 cloves garlic, peeled and chopped
- salt and pepper
Method
- Heat the oven to 220C/fan 200C/gas 7.
- Bring a large pan of salted water to the boil, and cook potatoes for 3 minutes. Drain well, and toss in a small amount of the oil to stop them drying out. Set aside.
- Mix together the flour, herbs, Parmesan, salt and pepper, and garlic. Coat the potatoes evenly in the flour mix.
- In a roasting tin, heat a large glug of olive oil, and when the oil is hot, add the potatoes. Carefully coat the potatoes in the hot oil, and roast for 45-50 minutes, until golden and crisp.
- Heat the oven to 220C/fan 200C/gas 7.
- Bring a large pan of salted water to the boil, and cook potatoes for 3 minutes. Drain well, and toss in a small amount of the oil to stop them drying out. Set aside.
- Mix together the flour, herbs, Parmesan, salt and pepper, and garlic. Coat the potatoes evenly in the flour mix.
- In a roasting tin, heat a large glug of olive oil, and when the oil is hot, add the potatoes. Carefully coat the potatoes in the hot oil, and roast for 45-50 minutes, until golden and crisp.
- Heat the oven to 220C/fan 200C/gas 7.
- Bring a large pan of salted water to the boil, and cook potatoes for 3 minutes. Drain well, and toss in a small amount of the oil to stop them drying out. Set aside.
- Mix together the flour, herbs, Parmesan, salt and pepper, and garlic. Coat the potatoes evenly in the flour mix.
- In a roasting tin, heat a large glug of olive oil, and when the oil is hot, add the potatoes.
- Carefully coat the potatoes in the hot oil, and roast for 45-50 minutes, until golden and crisp.
