Name: Garlic & Parmesan Roast Potatoes
Total time: 80 min
Yield: 4
Cuisine: British-Inspired
Ingredients: 1.5kg Maris Piper Potatoes; 100g Butter; 4 Garlic Cloves; Bunch of Rosemary; 200g Parmesan; Salt; Olive Oil

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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.

Garlic & Parmesan Roast Potatoes

Peel your potatoes and place them in a large saucepan, cover with cold water and season generously.

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.

In the meantime, put your oil and half of your butter in a saucepan and preheat on the stove. Preheat a tray in the oven.

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.

Cook for 25 mins then remove from the oven.

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.

Grate some garlic into 5 tbsp olive oil and toss through the potatoes with the rosemary for the last 3-4 mins. Cover with half the parmesan and return to the oven.

Serve with extra flaky salt, crispy rosemary and grated parm on top.

These were incredible! So crispy and delicious. Can’t wait to make them again 👌

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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.

A glass of Wise Wolf's French Cabernet Sauvignon will offer a bouquet of blackberries that pairs lovingly with these roasties.

Wise Wolf Cabernet Sauvignon

British-Inspired

Garlic &amp; 
Parmesan
Roast Potatoes

Garlic Parmesan Roast Potatoes

Dinner

Sides

Peel your potatoes and place them in a large saucepan, cover with cold water and season generously.

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.

In the meantime, put your oil and half of your butter in a saucepan and preheat on the stove. Preheat a tray in the oven.

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.

Cook for 25 mins then remove from the oven.

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.

Grate some garlic into 5 tbsp olive oil and toss through the potatoes with the rosemary for the last 3-4 mins. Cover with half the parmesan and return to the oven.

Serve with extra flaky salt, crispy rosemary and grated parm on top.

Comfort

Maris Piper Potato

Gram

Butter

Garlic

Clove

Rosemary

Parmesan

Salt

Olive Oil

Potatoes

Homepage

Breadcrumbs

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