Parmesan Roasties Recipe
Introduction
Parmesan roasties are crispy, golden potatoes with a deliciously cheesy twist. Perfect as a side dish for any roast dinner, these roast potatoes have a crunchy polenta coating and a rich parmesan flavor that will impress your family and guests.
Ingredients
- 2kg floury potatoes, peeled and cut in half or quarters if large
- 5 tbsp sunflower oil
- 5 tsp fine polenta
- 100g parmesan, finely grated
Instructions
- Step 1: Boil the potatoes in a large pan of water for 12 minutes. Drain them, then leave to cool before placing in the fridge until ready to roast. This can be done a day ahead.
- Step 2: Preheat the oven to 200°C (180°C fan, gas mark 6). Pour the sunflower oil into a large, deep roasting tin and place it in the oven to heat.
- Step 3: Tip the polenta into a large casserole dish and season well. Add the cooled potatoes and turn them over in the polenta to coat evenly.
- Step 4: Carefully remove the roasting tin with the hot oil from the oven. Using tongs, add the potatoes to the tin. Turn them over to coat in the hot oil, then sprinkle any remaining polenta over the top.
- Step 5: Return the tin to the oven and roast the potatoes for 30 minutes.
- Step 6: Scatter the grated parmesan over the potatoes, turn them to coat, and roast for a further 20 minutes or until the potatoes are crisp and golden.
Tips & Variations
- Use floury potatoes like Maris Piper or King Edward for the crispiest texture.
- Try swapping sunflower oil for olive oil for a slightly different flavor.
- For extra crunch, add a few sprigs of fresh rosemary or thyme to the roasting tin.
- Grate the parmesan fresh for the best melt and flavor.
Storage
Store any leftover roasties in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking tray in a preheated oven at 180°C (160°C fan) for 10-15 minutes until warmed through and crisp again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the potatoes the day before?
Yes, you can boil and cool the potatoes, then refrigerate them overnight before roasting. This helps improve the texture and makes roasting easier on the day.
What if I don’t have polenta?
If you don’t have polenta, you can use semolina or fine breadcrumbs instead to help create a crispy coating on the potatoes.
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Parmesan Roasties Recipe
- Total Time: 1 hr 10 mins
- Yield: 6 servings 1x
Description
Crispy and golden Parmesan roast potatoes made with fluffy floury potatoes, coated in crunchy polenta and topped with savory Parmesan cheese. These roasties are pre-boiled for the perfect texture and oven-roasted to a deliciously crisp finish.
Ingredients
Potatoes
- 2kg floury potatoes, peeled and cut in half or quarters if large
Coating and Topping
- 5 tbsp sunflower oil
- 5 tsp fine polenta
- 100g Parmesan, finely grated
- Salt and freshly ground black pepper, to season
Instructions
- Parboil the potatoes: Boil the peeled and cut potatoes in a large pan of water for 12 minutes until partially cooked. Drain and allow to cool, then refrigerate if preparing ahead, up to one day in advance.
- Preheat the oven and heat the oil: Set the oven to 200°C (180°C fan) or gas mark 6. Pour the sunflower oil into a large, deep roasting tin and place it in the oven to heat until very hot.
- Coat the potatoes with polenta: In a large casserole dish, toss the cooled potatoes with polenta and season generously with salt and pepper to ensure an even coating and extra crunch.
- Roast the potatoes initially: Carefully remove the hot roasting tin from the oven. Using tongs, add the polenta-coated potatoes to the hot oil. Turn them to coat in the oil and sprinkle any leftover polenta over the top. Return the tin to the oven and roast for 30 minutes to develop a crispy crust.
- Add Parmesan and finish roasting: Scatter the grated Parmesan evenly over the potatoes. Turn them gently to coat in the cheese. Return to the oven and roast for a further 20 minutes until the potatoes are golden, crisp, and the Parmesan is melted and slightly browned.
Notes
- Using a floury potato variety like Maris Piper or King Edward gives the best fluffy interior and crispy exterior.
- Pre-boiling and cooling the potatoes helps achieve the ideal texture when roasting.
- The polenta adds an extra crunchy texture and prevents the potatoes from sticking.
- Parmesan cheese adds a nutty, savory flavor and helps crisp up the roasties.
- Can be prepared a day ahead by boiling and cooling the potatoes, then roasting just before serving.
- Use tongs carefully when handling hot oil to avoid burns.
- Prep Time: 20 mins (plus cooling time and optional ahead preparation)
- Cook Time: 50 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: Parmesan roast potatoes, crispy roasties, polenta roast potatoes, British side dish, crispy roasted potatoes
