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Rosemary and Parmesan Roasted Potatoes
Parboiled potatoes roughed up in the colander and roasted in rosemary and garlic oil, parmesan scattered over for the last few minutes. Bring the tray out beside a roast.
- Serves
- 4
- Prep
- 10min
- Cook
- 45min
- Total
- 55min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 251kcal
- Protein
- 6.4g
- Carbs
- 36.8g
- Fat
- 9.2g
- Fibre
- 4.2g
Ingredients
For 4 servings · MetricUS
- 800gpotatoes, peeled, cut into 4cm chunks
- 2 tbspolive oil
- 3 sprigsrosemary, needles chopped
- 3 clovesgarlic, finely sliced
- 30gparmesan, finely gratedlight-handed, it is a finish not a coating
- 1 tspflaky salt
- black pepperto taste
- 1¾ lbpotatoes, peeled, cut into 1.5in chunks
- 2 tbspolive oil
- 3 sprigsrosemary, needles chopped
- 3 clovesgarlic, finely sliced
- 1 ozparmesan, finely gratedlight-handed, it is a finish not a coating
- 1 tspflaky salt
- black pepperto taste
Method
Prep the oven.
Preheat the oven to 220C fan (240C conventional, 475F).
Put a large roasting tray in the oven to heat up.
Parboil the potatoes.
Bring a large pot of salted water to the boil, add the potato chunks and parboil for 7 to 8 minutes, until the outside is starting to soften but the middle still holds firm.
Drain in a colander and let them sit for a minute, then give the colander a firm shake so the edges rough up and fluff, this is what turns into the crisp shell in the oven.
Make the rosemary oil.
Warm the olive oil in a small pan over low heat with the chopped rosemary and sliced garlic for 1 to 2 minutes, just until fragrant. Do not let the garlic colour.
Roast the potatoes.
Carefully pull the hot tray out of the oven, pour in the rosemary and garlic oil, then tip in the potatoes.
Toss well so every piece is coated and spread them into a single layer.
Roast for 35 to 40 minutes, turning once at the halfway point, until deep golden and crisp on the outside.
Finish with parmesan.
Pull the tray out, scatter the parmesan evenly over the potatoes, and return to the oven for a final 3 to 4 minutes until the cheese has turned golden in patches.
Serve.
Season with flaky salt and black pepper and serve straight from the tray.