Crisp roast potatoes with Parmesan recipe

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  • Serves 8
  • 10 mins to prepare and 1 hr 05 mins to cook
  • 139 calories / serving
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Preheat the oven to Gas Mark 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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  • Energy 577kj 139kcal 7%
  • Fat 10.8g 15%
  • Saturates 2.8g 14%
  • Sugars 0.2g 0%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 7.1g Protein 3.8g Fibre 0.4g


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