Recipe Index

Ingredients

• 1¾oz finely grated Parmesan
• 1lb 2oz new potatoes, washed and patted dried with a clean tea towel
• 1 tbsp olive oil
• 2 medium garlic cloves, finely grated
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh parsley (optional)

Method

1. Heat the oven to 400°F before the potatoes are prepared.
2. Line a large roasting tin with baking paper and sprinkle the finely grated Parmesan evenly across the paper's base.
3. Halve the new potatoes and score each cut side with a criss-cross pattern so the flesh cooks evenly and drinks in more flavour.
4. Toss the scored potatoes in a bowl with the olive oil, finely grated garlic cloves, chopped rosemary and a generous seasoning of salt and pepper.
5. Set the potatoes cut-side down onto the Parmesan bed, leaving a little space between the pieces.
6. Roast the potatoes near the top of the oven for 25 to 30 minutes, until the flesh is tender and the cheese underneath turns golden.
7. Rest the tin for 5 to 10 minutes so the Parmesan crust firms slightly, scatter the chopped parsley over the potatoes if using it, then scoop the potatoes out in sections and serve.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data