Crispy, crunchy, and loaded with parmesan. This recipe for roast potatoes is a winner. You'll never want to go back to regular roast potatoes ever again.
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A Little Something To Go With It...
A glass of Wise Wolf's French Cabernet Sauvignon will offer a bouquet of blackberries that pairs lovingly with these roasties.
A glass of Wise Wolf's French Cabernet Sauvignon will offer a bouquet of blackberries that pairs lovingly with these roasties.
Serves
4
Maris Piper Potato
Butter
Garlic
Rosemary
Parmesan
Salt
Olive Oil
A Little Something To Go With It...
A glass of Wise Wolf's French Cabernet Sauvignon will offer a bouquet of blackberries that pairs lovingly with these roasties.
A glass of Wise Wolf's French Cabernet Sauvignon will offer a bouquet of blackberries that pairs lovingly with these roasties.
Serves
4
Maris Piper Potato
Butter
Garlic
Rosemary
Parmesan
Salt
Olive Oil
Unlock this free recipe
A Little Something To Go With It...
A glass of Wise Wolf's French Cabernet Sauvignon will offer a bouquet of blackberries that pairs lovingly with these roasties.
A glass of Wise Wolf's French Cabernet Sauvignon will offer a bouquet of blackberries that pairs lovingly with these roasties.
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Step 1.
Peel your potatoes and place them in a large saucepan, cover with cold water and season generously.
Step 2.
Preheat your oven to 200°C.
Step 3.
Put the potatoes on a high heat to par-boil for 10-12 mins. Once the potatoes are partially cooked, drain, give them a shake to ruffle the outsides and leave them to steam dry for 5 mins.
Step 4.
In the meantime, put your oil and butter in a saucepan and preheat on the stove. Preheat a tray in the oven.
Step 5.
Remove the tray from the oven and carefully add the potatoes and the hot oil, season with salt. Using a couple of forks, turn the potatoes in the hot fat and get them back in the oven.
Step 6.
Cook for 25 mins then remove from the oven.
Step 7.
Give the potatoes a shake and turn any that are colouring quickly, return the tray to the oven and continue cooking until the potatoes are nice and roasty.
Step 8.
Grate some garlic into 5 tbsp olive oil and toss through the potatoes with the rosemary. Cover with half the parmesan and return to the oven for the last 3-4 mins.
Step 9.
Serve with extra flaky salt, crispy rosemary and grated parm on top.
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Notes (1)
N
Natalie C.
a year ago
These were incredible! So crispy and delicious. Can’t wait to make them again 👌
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