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Crispy roasted potatoes with parmesan

Crunchy on the outside, super soft and fluffy on the inside, take your next roast or barbecue to a new level.
Crispy roasted potatoes with parmesanJohn Paul Urizar

These crispy, cheesy roast potatoes are oven baked at high heat, resulting in a lovely, crispy potato exterior, making them the perfect side dish to any roast.

Is it necessary to boil potatoes before roasting? In this recipe we recommend par-boiling the potatoes until they are almost cooked through. Then draining and adding to the roasting pan. This process helps ensure a crispy exterior and soft and fluffy potato interior.

If your baking dish has a tendency to stick, line the base with a piece of baking paper. For a spicy version, add chilli flakes to taste just before serving.

Looking for more side dishes? Try one of our sides worth a starring role. Or our collection of potato recipes.




Add potatoes to a medium pan of boiling salted water, cook until almost cooked through; drain.


Preheat the oven to 220°C (200°C fan forced).


Combine butter, oil, onion salt, garlic, cornflour and half the parmesan in a large bowl. Add potatoes, stir to coat in butter mixture.


Sprinkle remaining parmesan over base of a non-stick skillet pan or small greased baking dish. Transfer potatoes, cut-side down, onto the parmesan in the pan.


Roast the potatoes on the lower shelf, for about 25 minutes, or until dark golden and the parmesan creates a crust on the bottom of the potatoes.


Stand potatoes for 5 minutes before using a spatula or egg lifter to remove potatoes with the crust intact.

Not suitable to freeze.


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