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    • Parmesan & garlics-roasted new season potatoes

    Parmesan & garlics-roasted new season potatoes

    by Elly Pear

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4 as an accompaniment

    Ingredients

    500g Jersey Royals, Cornish Earlies or other new potatoes, washed and halved or quartered if large
    3 tbsp olive oil
    3 large cloves garlic, crushed
    1¼ tsp Italian seasoning
    25g Parmigiano Reggiano, finely grated
    50g butter
    ½ x 25g pack flat leaf parsley, leaves only, roughly chopped

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Line a large baking tray with parchment paper. Bring a large pan of water to the boil and parboil the potatoes for 6 minutes. Drain the potatoes and leave to air dry.

    2. Mix the oil, garlic, herbs, cheese and a good grinding of black pepper together in a large bowl. Add the parboiled potatoes and toss thoroughly.

    3. Arrange in a single layer on the prepared baking tray and roast for 25 minutes, turning everything over after 15 minutes, until tender. A couple of minutes before the potatoes are cooked, melt the butter and mix with the chopped parsley.

    4. Take the potatoes out of the oven and leave to cool on the tray for 2 minutes, without moving anything. This encourages the cheese to stick to the potatoes, rather than the tray. Tip into a serving bowl and pour the hot parsley butter over the top. Serve immediately.
     

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