Crisp roast potatoes with Parmesan recipe

  • Serves 8
  • 10 mins to prepare and 1 hr 05 mins to cook
  • 176 calories / serving
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Preheat the oven to gas 7, 220ºC, fan 200ºC. Simmer the potatoes in salted water for about 12 minutes, until almost cooked through. Test by piercing with a sharp knife. Drain thoroughly in a colander and return them to the saucepan, shaking vigorously to fluff up the potato edges.

Pour the oil into a roasting tin and put in the hot oven to preheat for 5 minutes. Scatter the semolina and Parmesan over the potatoes with a pinch of salt and gently turn with a spoon to coat evenly. Carefully spoon them into the hot oil, turning to coat, and roast for 40-45 minutes until gold and crunchy. Serve immediately, while still piping hot.

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  • Ingredients

  • 150g (5oz) potatoes, peeled, halved (or quartered if large)
  • 125ml (4oz) mild olive oil
  • 3tbsp semolina
  • 5tbsp Parmesan, finely grated
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  • Calories
    176
    9%
  • Sugar
    1g
    1%
  • Fat
    14g
    20%
  • Saturates
    3.5g
    18%
  • Salt
    0.2g
    3%
of an adult's Reference Intake daily amount.
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