A fantastic, cheesy twist on our classic roast potatoes, give this recipe a try and you’ll amazed at the delicious flavour and crispy coating of these Parmesan Roast Potatoes. The parmesan in this recipe gives the potatoes a light and crispy coating and the addition of rosemary and parsley adds a lovely herby flavour. Perfect for something different with your roast dinner, as a tasty side dish for a mid-week meal or as nibbles at a cocktail party.
This recipe uses Farrington’s Mellow Yellow Cold Pressed Rapeseed Oil which has a high smoke point of 230°C, making it ideal for high temperature cooking and helps gets a super crispy coating on these Parmesan Roast Potatoes. Farrington’s Mellow Yellow Cold Pressed Rapeseed Oil is available from Waitrose, Sainsbury’s, Morrisons, Co-Op, Ocado and Booths. To find your nearest stockist, visit our store finder.
800g peeled Maris Piper potatoes, cut into halves/quarters (we suggest 1 large potato or 2 small potatoes per person)
4 tbsp Mellow Yellow Rapeseed Oil
1tsp plain flour
50g parmesan, grated
Small handful parsley, finely chopped
1 tbsp rosemary, finely chopped
Pinch of grated nutmeg
Preheat your oven to 220°C/200°C fan.
Parboil your potatoes for 2 minutes, drain and drizzle in 1 tbsp of the oil. Gently toss to coat the potatoes in the oil.
In a large bowl, mix together the plain flour, parmesan, parsley, rosemary and nutmeg.
Add the potatoes and toss to fully coat each potato in the parmesan mixture.
Pour the remaining 3 tbsp of Mellow Yellow Rapeseed Oil into a roasting dish and put the oven for a few minutes for the oil to get hot.
Carefully pour the potatoes into the hot oil, turning the potatoes to coat them in the oil.
Roast in the oven for 30 minutes, or until golden and crispy, turn after 10 minutes to avoid the potatoes sticking to the roasting dish.
These potatoes make great nibbles for a cocktail party, simply cut your potatoes into bite size pieces and reduce the roasting time.