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.
Add potatoes to a medium pan of boiling salted water, cook until almost cooked through; drain.
Preheat the oven to 220C (200’C fan forced).
Combine the butter, oil, onion salt, garlic, cornflour and half the parmesan in a large bowl.
Sprinkle the remaining parmesan over the base of a non-stick skillet pan or small greased baking dish. Transfer the potato mixture, 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 5 minutes before using a spatula or egg lifter to remove potatoes with the crust intact.
Not suitable to freeze.Note