Strangely, I’m not a huge lover of potatoes. I cannot resist a good roasty though. It must be the combination of textures. My favourite preparation is this version, my Garlic & Parmesan Roast Potatoes. Such a simple side but with tons of flavour and the obligatory crusty exterior and fluffy soft centre.
In fact, I love these so much that I could eat them as my main. Not the healthiest option, I know, but I absolutely love them. The best part are the little crispy bits that stick to the bottom of the dish.
I adapted this Garlic & Parmesan Roast Potatoes recipe for Kerrygold South Africa last year. Instead of olive oil, I used their iconic butter. And I substituted the Parmesan for their absolutely delicious Dubliner Cheese. I provide my original recipe below, but feel free to click on the link for the alternative version posted on their website.
Garlic & Parmesan Roast Potatoes
- 1 kg Baby Potatoes Halved or quartered
- 3 Tbsp Olive Oil
- 6 Cloves of garlic Crushed
- 1 Tbsp Dried Italian Herb Mix
- Salt to taste
- ¼ Cup Finely grated Parmesan
- 2 Tbsp Fresh parsley (finely chopped) Optional
- 2 Tbsp Finely chopped chives Optional
- Preheat the oven to 200°C
- Halve or quarter your cleaned and dried baby potatoes (depending on their size) and add to a large mixing bowl*
- Add the olive oil, dried herbs, crushed garlic and a sprinkling/grinding of salt, then toss until the potatoes are evenly covered
- Grate over the parmesan (as fine a grate as possible) then mix or toss again to ensure the potatoes are evenly coated with oil, garlic, herbs and cheese
- Spread into an even single layer onto a metal baking pan/sheet and roast for 30 minutes. After 30 minutes, give the potatoes a gently stir to ensure they don't stick and roast for a further 30 minutes or until the potatoes are soft inside, and crusty and golden outside
- Remove with a slotted spoon and place into a serving dish. Add the fresh parsley and chives, stir through and serve