Ad

Nutrition: per serving

  • kcal339
  • fat15g
  • saturates5g
  • carbs4g
  • sugars2g
  • fibre3g
  • protein11g
  • salt0.36g
    low
Ad

Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.

  • step 2

    Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don’t move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

RECIPE TIPS
WHY NOT TRY...

HERBED ROSTI: For a change make a large potato rösti and cut it into wedges to serve. Boil 750g unpeeled potatoes in their skins for 15 mins, then drain and leave until cool enough to handle. Peel and coarsely grate potatoes, then mix with some chopped fresh rosemary, thyme and 100g soft butter. Season well, flatten the mix into a cake, then gently fry in a non-stick pan for about 20 mins, turning the mix and reshaping into a cake until crisp on both sides. Serve cut into wedges.

Recipe from Good Food magazine, January 2008

Ad

Comments, questions and tips (45)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.53 ratings

Rachaelinnc

question

Do you peel potatoes? Does not state this in recipe but assume you do?

katiehickman1981

question

Hi, sound lovely. Can I make these in advance? Thank you, katie

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can make as above, but only roast for 25 mins in STEP 2 then cool and transfer to fridge. The following day you can reheat at same temperature for a further 25 mins, or until crisp, golden and piping hot. You can also make ahead and freeze (follow instructions for…

martus

A star rating of 5 out of 5.

Just made them with chicken pie and roast veg. Turned out faboulous and I'd recommend these for when you are short on actual fat. The parmesan coating makes them perfectly crisp and full of flavour without much oil used!

Veronica Borland

A star rating of 5 out of 5.

We had these last night with Beef Bourguignon for a dinner party, our guests loved them. A lovely addition to the meal.

Claire Depont

Okay, being American is NOT an asset right now. Lol! Can someone tell me what the measurements are in the old math?

Ad
Ad
Ad