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

Parmesan roast potatoes

  • serves 4 as a side
  • Easy

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


Try this cheesy twist on roast potatoes, then check out our best-ever roast potatoes, hasselback potatoesgoose fat roast potatoes and more roast potato recipes.



  • Maris piper or King Edward potatoes 1.5kg, peeled and cut into large pieces
  • vegetable oil or duck fat 150ml
  • parmigiano reggiano 50g, grated
  • black peppercorns ground to make ½ tsp


  • 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

Nutritional Information

  • Kcals 473
  • Fat 18g
  • Saturates 4.2g
  • Carbs 63.3g
  • Sugars 3g
  • Fibre 6.8g
  • Protein 11.1g
  • Salt 0.2g