Parmesan-crusted Roasted Potatoes
Photography Josh Griggs.
Melted, golden cheese and potatoes—what’s not to love? Serve as a side dish or as a snack with drinks.
Serves: 5-6
INGREDIENTS
1.2 kilograms small waxy potatoes
olive oil
sea salt and ground pepper
PARMESAN CRUST
50 grams parmesan, finely grated
1 teaspoon sea salt
½ teaspoon each garlic powder, onion powder and ground cumin
METHOD
Lightly grease a 35cm x 24cm shallow baking tray.
Preheat the oven to 180°C fan bake.
PARMESAN CRUST: Combine all crust ingredients and scatter evenly over the base of the tray.
TO COOK: Cut a thin slice off each potato so they sit flat. Toss with olive oil, salt and pepper. Arrange cut side down on the parmesan. Press gently.
Roast for 35–40 minutes or until tender and the parmesan is deeply golden. Let rest for 5 minutes.
Carefully cut and loosen from the tray with a palette knife. Flip cheese-side up onto a serving plate. Sprinkle with a little sea salt and serve hot.
COOK'S NOTE: We served the potatoes with a bowl of smoked paprika and garlic spiked mayo.
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