Give your potatoes a wonderfully crunchy skin with bags of flavour by coating them in delicious Parmesan before roasting.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Parboil the potato chunks in salted water until just tender, then drain well. Return the potatoes to the saucepan and put over the heat for a minute or two to dry them out slightly.
Pour the olive oil into a large roasting tin, then heat in the the oven for 5-10 minutes until really hot. Carefully add the potatoes to the hot oil. Add the Parmesan and some sea salt, then toss until coated. Roast in the oven
for 30 minutes, until golden and really crispy.
After mixing with the oil and grated Parmesan crush the spuds a little against the sides of the roasting tin using a fork or spoon. This creates flatter areas that crisp up nicely in the oven.
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