Crispy parmesan and oregano roast potatoes

  • Portion size: Serves 8-10
  • Hands on time 25 min, oven time 45-50 min
  • Difficulty: easy

This twist on standard roast potatoes, with rich parmesan and heady oregano, is a great side dish for Christmas dinner or Sunday roasts.

Or, try these goose fat-roasted potatoes, made moreish with herb salt.

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Ingredients

  • 2kg small red-skinned potatoes, cut in half or quarters (sixths if large)
  • 3 tbsp olive oil, plus extra for brushing
  • 120g parmesan (or vegetarian alternative)
  • 1 rounded tsp mustard powder
  • Pinch cayenne pepper
  • 1 tsp dried oregano
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a large pan of boiling, salted water and cook for 7-8 minutes until not quite cooked – they should still be quite firm when pierced with the tip of a sharp knife. Drain well.
  2. Meanwhile, drizzle the oil into 1-2 large (preferably non-stick) roasting tins (the potatoes need enough room to fit in a single layer) and evenly grate over the parmesan to cover the base(s) – the fine side of a box grater is best. Evenly scatter over the mustard powder, cayenne and oregano. Arrange the potatoes, cut-side down, on top of the cheese. Brush the potatoes with a little more oil and season well with salt. Roast in the oven for 45-50 minutes until the parmesan is golden and crisp and the potatoes have shrunk slightly and are crisp and tender.
  3. Remove the potatoes from the tin(s) using a palette knife or fish slice and transfer to a serving dish, making sure you scrape up all the crispy browned bits of parmesan from the base. Serve straightaway.
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Nutrition

  • 267kcals Calories
  • 8.4g (3g saturated) Fat
  • 8.3g Protein
  • 37.6g (1.8g sugars) Carbs
  • 4.2g Fibre
  • 0.2g salt Salt

For 10

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