John 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.
Ingredients
Method
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 Parmigiano Reggiano PDO in a large bowl. Add potatoes, stir to coat in butter mixture.
Sprinkle remaining Parmigiano Reggiano PDO over base of a non-stick skillet pan or small greased baking dish. Transfer potatoes, cut-side down, onto the cheese in the pan.
Roast the potatoes on the lower shelf, for about 25 minutes, or until dark golden and the cheese 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.
Test Kitchen tip
The sponsorship of this recipe is funded by the European Union. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.
Parmigiano Reggiano PDO is a hard, grainy cow-milk cheese made in five provinces of Italy: Parma, Reggio Emilia, Modena, Mantova to the right of the Po River, and Bologna to the left of the Reno River. This cheese is salted in brine, then aged for a minimum of 12 months, with many wheels matured for 24, 36, or even 48 months or more, to develop a deeper, nuttier flavour and a firmer, more granular texture. This additive-free process celebrates a unique artisanal approach that is protected by EU PDO (Protected Designation of Origin) status.
You can spot authentic Parmigiano Reggiano PDO by its rind: genuine wheels are stamped all over with tiny dotted lettering that repeats “Parmigiano Reggiano,” along with the dairy’s registration number and the month and year of production.
