Name: Parmesan roast 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

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

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

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.