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Garlic & Parmesan Roast Potatoes

4.6
7
Notes
1 hr cook
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.
Ben Lippett

Ben Lippett

Garlic Parmesan Roast Potatoes
Wise Wolf Cabernet Sauvignon

A Little Something To Go With It...

Explore
Serves
4
Maris Piper Potato
Butter
Garlic
Rosemary
Parmesan
Salt
Olive Oil

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    Wise Wolf Cabernet Sauvignon

    A Little Something To Go With It...

    Explore

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    Notes
    (4)

    L
    Lisa W.
    5 days ago
    Can these be made ahead and frozen ?
    Mob
    Mob
    2 days ago
    ·
    Admin
    Hi Lisa. You could parboil the potatoes and toss them with a little oil then freeze. On the day, toss the frozen potatoes with the remaining hot fat and roast from frozen (they'll likely take an extra 10-15 mins).
    C
    Charlene W.
    7 days ago
    In step 8 does the Parmesan go on at the same time as the garlicky oil or is it after the 3-4 minutes mentiined? If after the 3-4 minutes how long do you return to the oven for?
    Elena S.
    Elena S.
    6 days ago
    ·
    Admin
    Hi! The parmesan goes on at the same time as the garlicky oil and then everything is returned to the oven for 3 - 4 mins- We've updated the recipe to make that more clear.
    D
    Danielle H.
    13 days ago
    How long do you leave in the oven on step 7 and 8?
    Mob
    Mob
    13 days ago
    ·
    Admin
    Hi Danielle, about 15-20 mins but keep an eye on them and remove them when they look nice and roasted!
    N
    Natalie C.
    3 months ago
    These were incredible! So crispy and delicious. Can’t wait to make them again 👌

    Ben Lippett

    Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

    Ben Lippett
    View Chef profile

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