FoodCoop Recipes
Parmesan Roasted Potatoes
Classic Italian, hard granular cheese, with a medium strong nutty flavour. Often served in Italian dishes such as risotto or pasta.
Prep
10 minutes
Cook
60 minutes
Serves
6 - 8
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.
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