Crispy parmesan and oregano roast potatoes

Crispy parmesan and oregano roast potatoes
  • Serves icon Serves 8-10
  • Time icon Hands on time 25 min, oven time 45-50 min

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.

Nutrition: per serving

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

For 10

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

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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