Parmesan Roast Potatoes
Grated Parmesan makes these crispy roasties even more luxurious! They also make great nibbles for a cocktail party; simply cut the potatoes into bite size pieces and reduce the roasting time a little
35 minutes cook
Serves 4
Ingredients
800g peeled Maris Piper potatoes, cut into halves/quarters (we suggest 1 large potato or 2 small potatoes per person)
4 tbsp Farrington’s Mellow Yellow Rapeseed Oil
1tsp plain flour
50g parmesan, grated
Small handful parsley, finely chopped
1 tbsp rosemary, finely chopped
Pinch of grated nutmeg
Method
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.
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