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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.