Parmesan Roasties
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Parmesan Roasties
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1kg of rooster potatoes
1 tbsp of plain flour
1 generous handful of Parmesan cheese
Olive oil
Rosemary sprigs
Sea salt
Ground black pepper
Directions
INGREDIENTS
- 1kg of rooster potatoes
- 1 tbsp of plain flour
- 1 generous handful of Parmesan cheese
- Olive oil
- Rosemary sprigs
- Sea salt and ground black pepper
METHOD
- Preheat the oven to 200°C/400°F/Gas Mark 6. Peel the potatoes and chop in half. You may need to slice the chunks in half again depending on what size you want them.
- Place the potatoes in a pot and cover with cold water. Bring to the boil and simmer for 5 minutes. Drain in a colander and then place back in the pot along with the flour, cheese, and a seasoning of sea salt and ground black pepper.
- Put the lid on and give them a quick shake to coat and chuff up the sides. Place in a roasting tin and roast in the oven for 35 minutes or until golden brown and crispy.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 1kg of rooster potatoes
- 1 tbsp of plain flour
- 1 generous handful of Parmesan cheese
- Olive oil
- Rosemary sprigs
- Sea salt and ground black pepper
METHOD
- Preheat the oven to 200°C/400°F/Gas Mark 6. Peel the potatoes and chop in half. You may need to slice the chunks in half again depending on what size you want them.
- Place the potatoes in a pot and cover with cold water. Bring to the boil and simmer for 5 minutes. Drain in a colander and then place back in the pot along with the flour, cheese, and a seasoning of sea salt and ground black pepper.
- Put the lid on and give them a quick shake to coat and chuff up the sides. Place in a roasting tin and roast in the oven for 35 minutes or until golden brown and crispy.