A silver roasting tray filled with golden, crisp potatoes with a serving spoon and a small bowl of grated parmesan

Parmesan potatoes

Name: Parmesan potatoes
Total time: 1 h 15 min
Yield: Serves 4 as a side
Ingredients: 1.5kg Maris piper or King Edward potatoes peeled and cut into large pieces; 150ml vegetable oil or duck fat; 50g parmigiano reggiano grated; ground to make ½ tsp black peppercorns

Adam Bush

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Serves 4 as a side

Easy

Total time: 1 hr and 15 mins

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Get Parmigiano Reggiano involved with your roasties to take them to the next level – this recipe will show you how to get them really crisp, every time

Gluten free

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Alternatives

Complete the dish

Try this cheesy twist on roast potatoes, then check out our best-ever roast potatoes, hasselback potatoes, goose fat roast potatoes and parmentier potatoes, plus browse more potato recipes. Use up any leftover cheese with our parmesan crisps for the perfect canapé*.*

Ingredients

Nutrition

1.5kg Maris piper or King Edward potatoes

peeled and cut into large pieces
150ml vegetable oil or duck fat
50g parmigiano reggiano

grated
ground to make ½ tsp black peppercorns

Nutrition: per serving

kcal473
fat18g
saturates4.2g
carbs63.3g
sugars3g
fibre6.8g
protein11.1g
salt0.2g

Method

step 1

Put the potatoes in a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 7 minutes. Tip into a colander, leave to drain for a few minutes, then toss lightly to rough up the edges.
step 2

Heat the oven 200C/fan 180C/gas 6. Drizzle the vegetable oil or spoon the duck fat into a large roasting tin and put it in the oven to heat up. When the oil or fat is hot, carefully tip in the potatoes and toss until fully coated. Roast for 25 minutes until the potatoes are starting to crisp, then turn over and roast for 15 minutes more until really golden and crisp.
step 3

Remove from the oven and sprinkle the potatoes with the Parmigiano Reggiano and black pepper. Toss well and return to the oven for 5 minutes until the potatoes are really crisp and the Parmigiano Reggiano has browned. Scoop out into a bowl lined with kitchen paper and serve.

Once you've made these, experiment some more with our pull-apart roast potatoes and check out more easy potato recipes.

Pull-Apart Oven Roasted Potatoes Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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